(Cold Tomato Soup)
Gazpacho is definitely the most typical dish of the summer in Spain, I will go as far as saying that there is almost no Spanish household in which there is no gazpacho in the fridge this time of the year.
Let me show you how our family does it, it might not be the most authentic but this is the way we prefer it…as you make it a few times you too will find the way you like it best, you can add or remove ingredients until you find your personal favorite.
Ingredients (serves 4)
Wash vegetables under running water
Remove the seeds and tail of the green pepper, cut off the ends of the cucumbers and tomatoes
Chop the vegetables
Place the vegetables in the food processor and add salt, blend at high speed for a couple of minutes
Lower the speed of the processor to medium and star adding the olive oil, vinegar and cold water till you achieve your preferred consistency
Finish by increasing the food processor speed to high and blend for about another 2 minutes
Refrigerate until ready to eat, remember the colder the better!
Best served in individual bowls, add garnishments to taste.
Tips and Tricks of Gazpacho recipe
Don't be afraid to experiment with both consistency and seasoning it should be to personal taste
If you want your gazpacho to have a thicker consistency, add some bread, previously soaked in water and drained to the soup in the food processor. This will do the trick!
Sometimes at home we add yogurt instead of bread to make the gazpacho thicker
Add a little bit of Tabasco for a nice kick
If you do not have time to chill the gazpacho make it a little thicker and add ice cubes to chill right away
Remember Gazpacho combines perfectly with any accompaniment, I was once served a gazpacho in Bali, believe it or not, to which they added cilantro and shrimp tempura it was amazingly delicious!