Gazpacho

gazpacho tomatoes

GAZPACHO

This is my second recipe for gazpacho. My first recipe (Andalusian gazpacho) is the more traditional recipe that uses onion, cucumber, garlic, green pepper and garlic, but today I wanted to make a more tomato-based, thinner version like the one they serve in glasses in bars in towns around Andalucía, and Sevilla where I have fond memories of it from.

You must use ripe tomatoes with plenty of flavour for this recipe. Our tomatoes are generally ready at the beginning of August, so if I fancy making this before then, I will use plum tomatoes which tend to have more flavour than other early varieties.

This recipes serves two but it can be easily adapted.

Gazpacho

It only takes a few minutes to prepare this refreshing, cold tomato soup which is perfect for hot, summer days.

 

INGREDIENTS

  • Tomatoes
  • 1/2 cup water
  • 4 cloves garlic
  • extra virgin olive oil
  • cider vinegar
  • 2 capfuls balsamic vinegar
  • cider vinegar
  • 50g stale bread
  • ½ cup water
  • salt

METHOD

  1. Core and roughly chop the tomatoes and add to a food blender with the garlic.
  2. Blend for a couple of minutes.
  3. Add the balsamic vinegar, a good glug of extra virgin olive oil, a splash of cider vinegar and a teaspoon of salt, and blend well.
  4. Roughly chop the stale bread and add to the blender with a teaspoon of home-made mayonnaise.
  5. Add the water and continue to blend.
  6. Chill thoroughly before serving.