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Gazpacho Recipe

Andalucian Spanish Passion and Flavours

What could be better on a hot summer's day than a Chilled Gazpacho Recipeand some crusty Mediterranean Bread.
Ripe tomatoes and peppers with cucumber garlic and wine vinegar. The true meaning of the Mediterranean diet comes over in this cold Spanish soup from Andalucia.
And the great thing about it is, that it's so quick and easy to make. No cooking, just blending and whizzing with a stick blender... then tasting and adjusting.
For centuries now, Spanish workers have toiled in the sun from early morning until the heat of noon and then relaxed in the shade of a tree for crusty bread and good wholesome Gazpacho. Try some yourself on a hot day - there's nothing more refreshing.

Gazpacho Recipe Ingredients for six people
For the Soup

4 Large tomatoes
1/2 a small onion
A small cucumber
One green (bell) pepper
One bunch of parsley
2 cloves of garlic
2 Tablespoons of tomato frito (or 2 teaspoons of puré)
Juice of half a lemon
4 Tablespoons of white wine vinegar
6 Tbs. of extra virgin olive oil
1 Heaped teaspoon of salt
1 Pint of water and 4 large icecubes

For the Garnish

One fresh tomato Chopped
Two slices of basic bread recipe bread - cut into 1/2" Cubes

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Method

Roughly chop the tomatoes, onion, garlic, cucumber, green pepper and parsley and place in a large glass bowl or a pan.
Add the water, olive oil, ice, tomato frito, vinegar and salt
Whiz with a Spanish style stick blender until smooth.
Chill in the refrigerater for one hour.
Meanwhile - gently cook two cloves of garlic in about 1/4"of EVOO for about 15 minutes until soft but not brown.
Remove and discard the garlic - heat the oil up and fry the croutons until golden brown.
Serve - spooning the chopped tomato, cucumber and croutons on top.