Today, I call a Gazpacho Day. As the tomatoes become more rich in taste and outside it's getting warmer and warmer, I craved for something cool and veggie.
I bought some fresh, ripe tomatoes, cucumber, sweet pepper and chili and hoped for the best to create the taste I remember from my trip to Granada.
Gazpacho
1 kg fresh tomatoes
1/2 sweet red pepper
1 big cucumber
1/2 chili
1/2 onion
1 tbsp lime juice
1 tsp brown sugar
2 tsp balsamic vinegar
It's an easy and quite fast recipe, perfect for the busy people who want to maintain a healthy lifestyle. Recipe written for 3 portions.
Start with blanching the tomatoes for 4-5 minutes in freshly boiled water. This way it wil be easier to remove their skins. Place a sieve on a pot and cut the tomatoes in halves. Do that keeping the tomatoes above the sieve so that you will be able to collect all their precious juice and remove manually seeds from tomatoes (seeds go to the sieve, cleaned tomatoes go directly to the pot). With the use of sieve separate seeds from the pulp and juice as much as possible.
Peel and cube the cucumber, cut pepper and chili into stripes, add pressed garlic, vinegar and squeezed lime juice to the tomatoes. Add freshly milled pepper, salt and brown sugar to taste.
Blend all the ingredients until the soup is homogenous and put aside to the fridge for min. 30 minutes.
In the meantime prepare ciabatta bread. Cut it into slices, spread a bit of olive oil on top, press garlic on top, sprinkle with dried basil and bake in the oven until crunchy.
You can spend your waiting time with Manu Chao:
When ciabatta is ready, serve it together with cold gazpacho decorated with fresh basil leaves. I must admit, I am quite a critical person, but this gazpacho met absolutely all my requirements. It even managed to surprise me with its rich taste and caused a pleasant refreshing sensation in a very warm day. A gazpacho that is worth recommending to all veggie-lovers!
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