20 June, 2015
Gazpacho
Perfect meal for a hot, sunny day. Invented by the Spanish, but I must admit I have not had it in Spain yet, so my recipe is what I imagine it should be like. I might however publish an update after the summer. For now, this one however works very good for me.
And obviously, it can be served in a normal bowl, the cucumber bowl version is just an option of how to use up any leftover gazpacho the next day.
Ingredients
- 6 ripe tomatoes (the sweet ones, don't even try it with the cheap supermarket no-taste version, you can use canned tomatoes instead),
- 1 cucumber, peeled
- 2 avocados (optionally)
- half an onion
- small clove of garlic
- 4 tbs olive oil
- salt, pepper
Instructions
- Chop roughly tomatoes, cucumber, onion and garlic.
- Blend it on medium speed until it all looks pretty smooth, but if there is small chunks left, it's ok.
- Add olive oil, salt and pepper to taste.
- Cool it at least 2 hours and serve chilled.
- Optionally: chop the avocados and place in the serving bowls, pour the gazpacho on it.
- If you have any leftover gazpacho (or if you want it used as an amuse-bouche), peel a cucumber, cut into a few pieces, drill the seeds to make it into a bowl and pour the gazpacho into it. Chill the bowls before serving.
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