My homemade gazpacho is a quick and easy dish, very refreshing… The ideal dish for a hot summer’s day. And you don’t even have to be in Spain to enjoy it. It takes about 15 minutes to prepare. So why don’t you give it a go?
Method: (serves 4)
Peel your tomatoes and the cucumber, chop in to bite size chunks, and put them in a blender. Peel the red onion and chop it. Peel the garlic. Chop up the green pepper. I don’t bother to deseed it. But if you don’t like spicy food, take out the seed. It will be less spicy. Add the chopped onion, garlic and the green pepper to the blender. Remove the crust of the bread and chop it in bite size chunk before adding it to the blender. Add a couple of table spoons of good olive oil and vinegar. Blend until smooth. Check for seasoning and add salt and pepper to taste. Give a quick blitz and then chill in the fridge for at least an hour.
Before serving, top it with some watercress and julienne of chorizo. And serve it with some toast.
Use a dense white bread. I like to use Colruyt‘s Swedish white bread. Gazpacho is the prefect recipe to use that leftover bread that is a few days old by-the-way.
Don’t know how to peel tomatoes? Check out this YouTube video.
- 5 fresh tomatoes, peeled
- 1/2 cucumber, peeled
- 1/3 of a loaf of white bread
- 1 small red onion, peeled
- 2 cloves of garlic, peeled
- 1 green pepper
- olive oil
- sherry vinegar or red wine vinegar
- salt & pepper