Adelicious summer cold soup: gazpacho. A classic! And what’s more, the only thing you really feel like doing when the weather is warm.
For 4 large or 8 small portions:
- 4 slices of bread, without crusts
- 750 grams of tomatoes
- 2 cloves of garlic
- Half green bell pepper, diced
- 60 ml extra virgin olive oil
- 2 tablespoons white wine vinegar or lemon juice
- Pinch ground cumin
- 2 teaspoons salt
As a garnish:
- 1 tomato, without seeds, finely chopped
- 1/2 cucumber, peeled and finely chopped
- 1 small white onion, finely chopped
- finely chopped green pepper, to taste
The taste of tomatoes really sings in this summery gazpacho. And that’s a good thing, because the tomatoes are at their best in the summer. Look for nice juicy ones that are full of flavour.
This is how you make super easy summer gazpacho
Cut the tomatoes into wedges. Puree in a blender or food processor. Press the juice and pulp through a very fine sieve and discard the skins and seeds.
Tear the crustless bread slices into pieces, place in a bowl and cover with cold water. Soak until the pieces are completely soft. Then squeeze the water out of the bread and put the bread mass in a blender or food processor with the 2 cloves of garlic. Mix until smooth.
Put the tomato paste from the first step, the green pepper cubes, cumin and salt in the blender that contains the bread with the garlic. Blend briefly. With the blender running, add the oil in a slow stream. Add the vinegar (or lemon juice) and about 100 ml of cold water. Taste now to check the taste (do you need anything more?) and judge the consistency. If it is too thick, you can add more cold water.
Place the gazpacho in a pitcher and refrigerate until ready to serve.
To serve, pour the gazpacho into small bowls or glasses. For example, experiment with Martini glasses! Garnish each bowl or glass with the chopped green pepper, cucumber, onion and tomato. Of course you can also go for a different garnish; parsley or cilantro also work perfectly. Enjoy!
Source: Culy by culy.nl
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