This has to be the perfect summer recipe. If possible, try to use local in-season tomatoes for the best possible flavor.
This
is a cold soup, originating in Spain, usually made with cucumbers and tomatoes.
Best of all, when the hot weather hits,
it requires no cooking. It makes a gorgeous lunch if served with a loaf of
crusty bread, or it can be a refreshing first course at a barbeque.
Gazpacho
1
cucumber, peeled and chopped
2
red pepper, deseeded and chopped
1kg
ripe plum tomatoes, cored and chopped
2
garlic cloves, peeled and crushed
2
spring onions, trimmed and finely chopped
75g
stale crusty white bread, chopped (or 75g bread crumbs)
2
tbsp sherry vinegar, or to taste (or any white vinegar)
2
tbsp olive oil
Place
the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl.
Add
the bread and salt and pepper. Add the sherry vinegar and a two tablespoons of
olive oil.
Mix.
Cover and put the mixture in the fridge for 45 minutes.
Put
the vegetable mixture into a blender and whiz until smooth. Add more olive oil
if soup is too thick.
Coming July 23: TROUBLE IS BREWING, the fifth Tea by the Sea mystery from Kensington Publishing.
Thank you for the GAZPACHO recipe! Since we have loads of tomatoes in house (picked up 4 boxes from an Amish store), this sounds perfect for a start of a summer meal.
ReplyDelete2clowns at arkansas dot net
A bowl of chilled gazpacho with fresh bread or crispy celery sticks is a sweet refresher in hot summer weather. A great reminder, Vicki. Thanks for sharing your recipe and have a wonderful weekend!
ReplyDeleteOh, we LOVE gazpacho! One year, a patient of Mr. Right's brought him a huge bag of tomatoes and cucumbers from her garden, even though we had plenty of our own. A brainstorm hit and we made gazpacho, even though neither of us had ever even eaten it before! So good -- and yes, we took her a container, and she was equally surprised! Thanks for reminding me of it, Vicki!
ReplyDeleteAh, the glory of summer fresh tomatoes!
ReplyDelete