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There
are about as many gazpacho recipes as there are Spanish
cooks. This is our quick version which requires little effort,
but produces an authentic result. This cold soup is delicious
and refreshing—a perfect summertime meal served with
bread.
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| 1
clove garlic—chopped |
| ½
small red onion—chopped |
| ½
red pepper (capsicum)—deseeded
and chopped |
| ½
green pepper (capsicum)—deseeded and chopped |
| 1
cup peeled, deseeded and chopped cucumber |
| 3
cups tomato juice |
| 1
tablespoon extra
virgin olive oil |
| 1
teaspoon white wine vinegar |
| ½
teaspoon sea salt |
| ¼
teaspoon ground black pepper |
PLACE
all ingredients in a food processor or blender and process
until smooth. CHILL in the fridge until you're ready to serve.
Variations:
If you like a spicy kick, add a few drops of Tabasco sauce.
You could use ripe and flavorful fresh tomatoes instead
of tomato juice, but you need to skin and deseed them first
(which is why we prefer to use good-quality tomato juice).
Tip:
The flavors of gazpacho develop over time, so allow the
soup to chill in the fridge for at least 20 minutes, and
up to a day ahead.
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