These past days we have been blessed with a real southern weather in Brussels. With temperature ranging from 24 to 32, must say there is not a lot of food that you feel like eating. Besides gazpacho, that is 🙂 This tomato based veggie soup from Spain is a savior on hot days. Besides, it is really easy to make.
Ingredients (for 4 as a starter, or 2 as main dish)
- 1kg ripe tomatoes, diced (it is important to have them ripe as tomatoes will give the main taste to the soup)
- 1 red pepper, deseeded and diced. If red pepper is not one of your favorite veggies, try peeling off the skin. Pepper gives a bit of a kick to the soup, that is why I never skip it.
- 1 cucumber, peeled and chopped
- 2 cloves of garlic, peeled and crushed
- 100g of stale white bread, soaked in a salty water for 10-20min
- 150ml good quality olive oil
- splash of sherry vinegar (to be modified according to your taste)
- salt and pepper for seasoning
- in a food processor combine all the veggies, squeeze the water out of the bread and add it to veggies, then blend until you get a smooth mixture
- now it is time to add the olive oil and vinegar and blend some more. Taste the mixture and add salt and pepper according to your taste buds.
- in theory you can eat the mixture at this point already, but it will contain a lot of veggie pieces that didn’t blend and will leave you with a feeling of an unfinished dish. Because of this reason, take a sieve and pass the mixture through it.
- taste the soup again and see if you miss any more spices.
- put the soup in the fridge and chill until serving (’cause that’s the only way gazpacho tastes heavenly good!!!)
I must say that in our home, gazpacho is never something that is staying for a long time… in theory you could keep it in your fridge for couple of days at least, but it has never yet happened with me. It is just too good not to eat 🙂
After you passed all the veggies through the sieve and got the liquid in a separate bowl, you will be left with the veggie leftovers. I did not want to waste such a great veggie base, so I just added some eggs, flour and cornflower to the mixture and baked some veggie balls to snack on. I can tell you: you will be surprised that you get all the gazpacho taste in 1 small veggie ball.
Long live the summer!!!