Traditional Spanish Gazpacho
|picture by Shruti Jagdeesh and for ITP Publishing|
I just returned from a small break in Beirut, and God did I need it! It was so difficult getting up this morning and heading to work.. And it's especially uncomfy in Dubai at the moment, it being so sticky and hot.. So it's the perfect time for a refreshing, cold and flavorsome soup - the Gazpacho! I'm already looking forward to spending some time with the family in Marbella in a few weeks, where I'll be eating heaps of yummy Spanish delicacies :) But having said that, I'm happy to be back home.. After all there is no place like your own little casita!
Easy. Prep & Cook Time: 45 minutes (including chill time)
Serves 4 - 6
- 4 tomatoes
- 1 yellow pepper
- 1 red pepper
- 2 cucumbers
- 1 onion
- 2 garlic cloves
- 2 slices of bread, soaked in water
- 3 tbsp icing sugar
- ¼ cup olive oil
- 2 cups ice cold water
- 3 tbsp vinegar
- juice of 1 lemon
- 1 small bunch of parsley, finely chopped
- salt and cracked pepper to taste
Chop up all the above ingredients and place them in a bowl. With a hand blender, puree the mixture until smooth but still slightly coarse.
Add the cold water, then finish with the olive oil and parsley, and season to taste. Enjoy the Gazpacho cold, chilling in the fridge for at least 30 minutes.