Hello Everyone! Today’s meal is Gazpacho, a cold soup originally from Spain. It’s great in hot climates or as a post-workout slurry (Just blend it fine)! The recipe is simple and it’s an easily prepared meal, which should be cooled for at least two hours, but can also be enjoyed at room temperature, if you like.
On to the recipe
Gazpacho
Serves 4
Ingredients:
1 red bell pepper, washed, de-seeded and diced
1 onion, diced
1 salad cucumber, diced
1 kilogram or 2,2 pounds of tomatoes, de-seeded, diced
1 tablespoon of roughly chopped parsley
100 grams or 3.5 ounces of day-old bread
2 cloves of of garlic, chopped
4 tablespoons of olive oil + a dash to taste
3 tablespoons of dark vinegar (red wine or balsamic, although apple cider vinegar works fine)
Salt and pepper to season
Tabasco or similar pepper sauce, if you like it spicy
- Combine the bell pepper, onion, salad cucumber tomatoes and parsley in a large bowl
- Shred the bread and the garlic with a (Stick)blender, then add to the bowl together with the olive oil and vinegar.
- Slowly add 400ml or 13.5oz of cold water and stir
- Blend the mixture into a puree (chunky or fine, your preference), season and put into the fridge for at least 2 hours
- Serve cold, drizzle with olive oil and decorate with herbs
I suggest enjoying this great Gazpacho with some lightly toasted bread!
Thanks for reading! Go try it out!