Cool Recipes: Spanish Gazpacho
As the sun continues to sizzle, we’re thrilled to bring you a curated list of summer recipes to keep you cool. From icy sorbets and fruity popsicles to chilled salads and refreshing beverages, these recipes are sure to give you some much needed respite from the heat!
We’re starting our series with one of Spain’s go-to recipes to keep everybody sane during the scorching summer months : Spanish Gazpacho. The cool blend of refreshing vegetables may seem unusual at first but be warned, it is incredibly addictive. Don’t say we haven’t warned you, if you’re finding yourself buying multiple Kgs of tomatoes each week!
How to Make Authentic Spanish Gazpacho
Ingredients:
Roma tomatoes - 10 ripe (1 kg / 2 lbs)
Green bell pepper - 1 small
Cucumber - 1 small
Clove of garlic - 1 large
Sherry vinegar - 1 tsp
Extra virgin olive oil - 60 ml
Cold water - 180 ml
Pinch of sea salt
Extras: finely diced green bell peppers and onions and extra virgin olive oil for garnish
Preparation:
Wash and pat dry the tomatoes, bell pepper, and cucumber.
Chop the tomatoes and bell pepper into large chunks and add them to a blender.
Peel and slice the cucumber into 1-inch pieces. Add to the blender.
Add a large clove of garlic, quartered.
Incorporate sherry vinegar, extra virgin olive oil, cold water, and a pinch of sea salt into the blender.
Blend the ingredients slowly for about five minutes until it becomes consistent.
Transfer the gazpacho to a glass pitcher, cover with cling film, and refrigerate for at least two hours.
Before serving, mix it well, pour it into bowls (or glasses), and garnish with diced green bell peppers, diced onions, and a drizzle of extra virgin olive oil.
Remember, ripe tomatoes and red wine vinegar can be substitutes if necessary.
The key to a delicious gazpacho is to serve it as cold as possible. Enjoy this timeless, refreshing dish this summer, and stay cool with every sip.