Gazpacho

I got greedy at the farmers market last Sunday and bought a whole huge bushel of amazing tomatoes. My oh my do I love those! But alas, being too ripen they need to be consumed fast. So, here’s a great delicious solution to this “problem” – Spanish soup gazpacho! Been eating it almost every day for the past week, and can’t praise it enough.

Gazpacho

Ingredients:

  • 5-7 small roma tomatoes
  • 1/2 red bell pepper
  • 1 small cucumber
  • 1 very small garlic clove
  • about 2-3 tbsp chopped onion
  • salt to taste
  • black pepper to taste
  • 3-5 tbsp olive oil
  • and add some fresh greens that you like/have, I added some fresh parsley and basil

Preparation:

For making gazpacho I prefer to use an S blade food processor rather than a powerful blender, because the blender creates a foamy mixture, while a more “gentle” food processor chops it all up just right. So place all your ingredients together in a food processor and mix very well until smooth. Pour into a bowl, and maybe garnish with some fresh chopped greens, but honestly it’s marvellous just by itself.
Another tip – if you feel like eating something raw, but want it to be somewhat warm as well – just place the tomatoes, pepper and cucumber into a large bowl with hot tap water for about 15 minutes. Although originally it’s meant to be a chilled soup.
Enjoy!

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