Finally!” I hear you scream. Summer is here, and it seems like the sun is very much out and about, shining down on us! Although my beach holiday is still several weeks away, I couldn’t help but already bringing a bit of Spain into my kitchen. This cold soup is one of my favourite refreshers in the blazing summer heat. When temperatures are running high and the humidity is making you feel like you stepped into a gigantic open-air sauna, nothing feels better than having a little siesta with this Spanish classic.
For approx. 5 portions
- 2 peppers (red or a mix of red and green)
- 1/2 cucumber
- 3 large tomatoes, approx. 400g
- A large chunk of one day old baguette
- 1 shallot or half an onion
- 2 garlic cloves
- 4-6 tbsp. extra virgin olive oil
- 2-3 tbsp. white wine vinegar
- 400ml water
What you’ll need:
- Large kitchen knife
- Chopping board
- Stick blender
- Mixing bowl
- Measuring jug
- Kitchen scales
- Soak the bread in a bowl filled with water.
- Wash and peel the tomatoes, cucumber and peppers.
- Chop the vegetables and with a stick blender puree them until the texture is almost liquid.
- Add roughly chopped shallot and garlic to the mixture and blend again.
- Now add the soaked bread with a pinch of salt and pepper, white wine vinegar and extra virgin olive oil.
- Use the stick blender again until the mixture becomes dense and homogeneous. Gradually add the water until it reaches the desired texture (half-way between liquid and creamy). If it has become too liquid, add some more bread. If the soup is not liquid enough for your taste, add a little more water.
- Put the soup into a food container or cover the mixing bowl with cling film or tin foil and place in the fridge. Gazpacho should be served as cold as possible. Leftovers can be stored in the fridge for up to 48 hours.