Does it get any easier than a gazpacho? Served cold it's a refreshing meal or snack, and best of all, it doesn't require any cooking.
Does it get any easier than a gazpacho? Originating in the Iberian Peninsula, today gazpacho is widely eaten in Spain and Portugal, especially during summer months. Served cold it's a refreshing meal or snack, and best of all, it doesn't require any cooking.
Get yourself some ripe tomatoes and great quality olive oil for this recipe. I also threw in a bit of Tabasco for a bit of a kick, but if you don't like it too hot, skip it.
Once you have all your ingredients chopped, throw them in the blender. Chill your gazpacho for few couple of hours, and you're done!
Makes about 4 servings
500g ripe tomatoes, halved and cored
1 cucumber, peeled and seeded
1 small onion (or half a large one)
1 medium bell pepper
1 clove garlic
1/3 - 1/2 cup of olive oil (less if you prefer a lighter gazpacho)
2 tbsp sherry vinegar (if you can't find that then red wine vinegar is fine too)
2 tsp salt
1/2 tsp freshly cracked pepper
A dash of Tabasco, or to taste
A few basil leaves
Combine all the chopped vegetables together in a blender and blend on high speed for about a minute. You may need to add a little at a time to fit into your blender.
Pour in the vinegar, salt, cracked pepper and olive oil in. If the mixture is too watery add a bit more olive oil. The more olive oil you add the more creamy the texture.
Pour out the contents into a container and refrigerate for a few hours before serving.
Serve with a drizzle of olive oil, some toasted bread or a sprinkle of basil leaves.