There’s nothing better than summer vegetables when they’re at the peak of their game: juicy, colourful and absolutely tasty. Summer is a time to stock up on all the good vitamins winter drains out of our system. Even the ones who aren’t big fans of vegetables can be taken aback by the great tasting fruits of the earth. Gazpacho is a great example of what you can make out of great vegetables: a cold raw-vegetables soup (its origin is Andalucía).
The recipe I’m about to introduce has been in my family since I can remember. My mom has made it every single summer and it’s always been a great success. I’ve event introduced it in dinner parties at my place and everyone, each and every single time, has asked for the recipe… So I know that by reading this, a few people will be really, really happy (it’s my pleasure!).
The secret to the success of this recipe will probably shock a few… the secret is in the choice of tomatoes. Instead of using fresh tomatoes, you can use canned tomatoes! You’ve read me well… Canned! Unless you’re at the peak of tomato season and that you’re willing to double up the time of preparation of this recipe (you have to blanch your tomatoes), don’t bother. Simply buy the best canned tomatoes you can find and make this amazing summer soup. It’ll take you a big 5 to 7 minutes and you’re bound to be happy with the results!
Take care of this one, it’s one of our family’s best kept secret!
Gazpacho
Makes about 6 servings - Level : KID
INGREDIENTS
1 slice of stale bread (optional)
½ cup water
½ cup olive oil
¼ cup red wine vinegar
1 big tomato can (28oz), cherry tomatoes is your best choice
1 small onion
¼ green pepper
½ English cucumber
1 garlic clove
Salt & pepper
Fresh basil
PREPARATION
In a small bowl, drench the bread in the water, olive oil and vinegar for a few hours (optional… I personally always skip this step because I can be a little lazy and am always in a hurry!).
In a blender, mix the liquid and bread mix, tomatoes, onion, green pepper, English cucumber, and garlic. Blend to your desired texture (I like to use slow speed for about 1 minute to give my soup a delicate chunky texture). Add salt and pepper to taste.
Chill in the refrigerator for a few hours. If you’ve made your gazpacho a little late and can’t wait to eat it, you can chill faster in the freezer.
Serve very chill and decorate with fresh basil leaves, small cucumber and green pepper dices.
Note: an even better gazpacho is made a day in advance. It give it time to take on a deeper flavouring.
