Gazpacho is a Spanish vegetable soup which is served ice-cold. It is widely eaten in Spain and Portugal during the hot summer months and has many different influences from Greece and Italy, but also from the Moors’ and Arab culture. Spain, Andalusia more specifically, was invaded by the Moors in the Middle Ages bringing with them their cuisine. The ingredients are tomatoes, peppers, onions, cucumber, olive oil, and usually breadcrumbs, but there are many additional regional variations within Spain. The soup can be served with garlic croutons and small bowls of raw diced vegetables. Its name is of Arabic origin, and means literally ‘soaked bread’. Enjoy this recipe which can range from rustic and chunky to smooth and elegant.
Makes: 4-6
Ingredients
1kg (2lb) very ripe plum tomatoes, peeled, skinned, seeded, coarsely chopped
1 onion (roughly chopped)
1 small red pepper (seeded and roughly chopped)
1 small green pepper (seeded and roughly chopped)
1 small cucumber (Spanish type) peeled, seeded and roughly chopped
2 large cloves garlic, minced
2 slices stale white bread with crusts removed
*5 tablespoons extra virgin olive oil
*4 tablespoons red wine vinegar
*Salt and black pepper to taste
*Juice of half a lemon
Garnish
½ cucumber, de-seeded and diced small
1 small green pepper, halved, seeded and diced small
Garlic croutons
Method
Put first 7 ingredients into a liquidiser (*not the olive oil, vinegar, salt and pepper, lemon juice) and puree/blend until smooth or desired mix. Next slowly add olive oil, vinegar, salt and pepper to taste and if you want to dilute slowly add cold water. Pour the mixture into a bowl and add the lemon juice. Cover and chill in fridge for at least 1 hour. Serve well chilled in glass bowls with portions of the diced garnish and garlic croutons. Buen provecho!
Tip: To add some protein sprinkle chopped hard boiled eggs on top.