Refreshing, healthy and delicious, Gazpacho is a real summer treat. The thought of a cold jug of Gazpacho waiting in the fridge for lunch is enough to get me through the increasingly hot summer mornings. Don’t forget to garnish with the left over chopped vegetables for extra crunch and texture.
- 1 small onion
- 1 cucumber
- 1 green pepper
- 6 medium-large, ripe tomatoes
- 1 clove garlic
- 2 cups of homemade breadcrumbs
- ¼ cup of olive oil
- 3 tablespoons white wine vinegar
- 4 cups cold water
- Salt to taste
- Ice cubes
Blanche, peel and seed the tomatoes.
Chop up the onion, cucumber, green pepper, tomatoes and garlic and put them in a blender or food processor along with the vinegar, olive oil and breadcrumbs. Add the water and blend until smooth. Salt to taste and chill for two hours.
Serve over ice cubes and garnish with chopped cucumber, peppers, onions, croutons, Jamón Serrano or a mixture.