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
- Core and roughly chop the tomatoes and add to a food blender with the garlic.
- Blend for a couple of minutes.
- 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.
- Roughly chop the stale bread and add to the blender with a teaspoon of home-made mayonnaise.
- Add the water and continue to blend.
- Chill thoroughly before serving.