Gazpacho

Name: Gazpacho
Total time: 10 min
Ingredients: 1 unit red bell pepper; 1 unit cucumber; 1 clove garlic; 3 tbsp sherry vinegar; 1 pinch salt; 1 cup olive oil; 6 units tomato

ekilu Team

“It's light, healthy, refreshing, and bursting with flavor. What can this recipe be you ask? We are talking about gazpacho, a cold tomato soup native to Andalusia, Spain. This soup will be your lifesaver during those hot summer days (or any day of the year).”

ingredients

Difficulty

Easy

Time

10'

Fresh ingredients

red bell pepper

1 unit

cucumber

1 unit

tomato

6 units

Pantry ingredients

garlic

1 clove

sherry vinegar

3 tbsp

salt

1 pinch

olive oil

1 cup

Instructions

Wash and cut the tomatoes into chunks. Put them in a large bowl or in a blender.

Peel the cucumber, and slice into large pieces. Put it in with the tomatoes. Wash the bell pepper, chop it and place it with the cucumber and tomato.

Peel the garlic and put it with the other ingredients.

Add the oil, vinegar, salt, and a cup of cold water.

Blend it well. If you don't want it too thick, add more water. If you think it necessary, add more salt; if it's not chilled enough you can leave it in the refrigerator and take out before serving.

Tips & Tricks

Try adding hard, day old bread, or fresh bread to your gazpacho before blending (between 1.5-3.5oz- equivalent to 2-3 slices of bread) or add a touch of cumin.

Some gazpacho recipes also include onion. For this recipe, the amount of onion needed is 1/4 of the onion.

If you can use ripe "plum tomatoes," that will make your gazpacho taste better.