Gazpacho is one of the most popular cold soups of the summer: fresh, rich and very quick to prepare. Originating in Andalusia, in the south of Spain, it is a traditional peasant dish, nowadays prepared all over the world.
It is also a perfect anti-waste recipe for using up vegetables that risk spoiling quickly in the heat: tomatoes, cucumbers and peppers, which colour the summer table.
In this Mediterranean version, the special ingredient is extra virgin olive oil, which added raw makes the soup even creamier and tastier.
A perfect dish for hot, sultry days when you don't feel like turning on the cooker at all.
Ingredients for 4 persons:
-1 kg ripe tomatoes -1 medium cucumber -1 red pepper -1 clove of garlic (to taste) -2 slices of stale bread -4 tbsp evo oil -2 tbsp red wine vinegar fine salt to taste fresh basil for garnish ground black pepper
Method:
1. Wash the tomatoes, remove the stalks and cut them into quarters. Peel the cucumber and cut it into rounds. Clean the pepper from the seeds and cut it into strips.
2. Remove the crusts from the bread and soak it in cold water for 5 minutes.
3. In a blender put tomatoes, cucumber, pepper, garlic and squeezed bread. Blend until smooth.
4. Add vinegar, salt, pepper and just 2 tablespoons of EVO oil. Blend again to blend.
5. Refrigerate for at least 2 hours.
6. Pour into glasses, add a generous drizzle of the remaining EVO oil, a basil leaf, a pinch of black pepper and some toasted bread croutons to finish.
💡 Don't add all the oil when blending - the final raw oil keeps the smell and nutrients intact!