I have to admit that it took me a little while to get on the gazpacho bandwagon. Like many, the thought of a chilled soup didn’t really call out to me. I have since changed my ways and have realised how very wrong I was.
Gazpacho is such a summer treat. It’s refreshing, balanced, healthy (but don’t let that put you off) and oddly creamy thanks to the addition of a little bread. The thought of a cold jug of Gazpacho waiting for me 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 and croutons for extra crunch and texture.
- 4 large, ripe tomatoes
- 1/4 small onion
- 1/4 cucumber
- 1/2 green pepper
- 1 clove of garlic
- 1/4 cup of bread
- 1/2 cup of extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 cup cold water
- Salt to taste
- Ice cubes and croutons (to serve)
Put all the ingredients (apart from the olive oil and ice cubes) in a blender or food processor. Blend whilst streaming in the oil until smooth.
Serve over ice cubes and garnish with chopped cucumber, peppers, onions, croutons, or a mixture.