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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Now that warmer weather is coming, thought I would share a Summer favorite! :) Ingredients:
* 1 big can (28 oz.) of unsalted whole peeled roma tomatoes |
* 1/2 green pepper |
* 1/2 english cucumber |
* 1/2 small yellow onion |
* 1 garlic clove |
* 1 slice of white bread (i know... it's not a vegetable |
spices |
* 1 table spoon of jerez (or xeres) vinegar (it's a spanish sherry vinegar) -you could use balsamic vinegar alternatively but it's worth trying to find jerez. |
* the juice of 1/2 lemon (or 1 table spoon of ready-to-use lemon juice) |
* 3 table spoons of very good olive oil (you know... extra virgin, first pressed cold, from southern europe -spain, italy, greece, france) |
* salt and pepper |
* 1/2 tea spoon of ground cayenne pepper if you want to spice it up. |
the final touch |
* a few croutons |
Directions:
1. Now you just need to blend everything and serve it extra cold:
2. Remove the seeds from the green pepper.
3. Peel the English cucumber (you don't need to remove the seeds: everything is good in this type of cucumbers).
4. Peel the onion and garlic clove, remove the germ in the center of the garlic clove.
5. Coarsely cut everything in cubes or slices.
6. Put the veggies in a blender bowl, pour the whole can of tomatoes (with the juice) and blend as finely as possible.
7. Add the spices, oil, vinegar, lemon juice and blend again until smooth.
8. Store the gazpacho in the freezer for about one hour (or in the fridge, at least 3 hours). Some people serve it with blended ice in it but it makes the gazpacho too watery to my taste... I'd rather wait until it's cold without adding ice.
9. Pour the soup in individual bowls, sprinkle a few croutons on top and serve right away.
10. Voila !
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