Simply put, gazpacho is a refreshing Spanish cold tomato soup. It is NOT, as a restaurant once served me, a regular, cooked tomato soup that you put in the fridge and don’t reheat before serving. It really isn’t. Gazpacho is raw. It’s a no-cook soup. It’s a liquid salad. It’s absolutely delicious.
Since a savoury smoothie is hardly enough to sustain us all evening, we chased this delightfully refreshing soup down with some crêpes.
Ingredients (for 2):
500 g sweet ripe vine tomatoes
1/2 red bell pepper (seed and skin removed)
1/2 a cucumber (peeled and deseeded)
2 slices of bread (soaked in water and crust removed)
1 clove garlic
3 tbsp olive oil
1 tbsp white wine vinegar
- Peel, deseed and chop the vegetables as well as you can. Then blend them as smooth as possible using a stick blender, or chuck them in the food processor.
- Push the soup through a sieve to get rid of all the unwanted bits.
- Add the bread, garlic, olive oil, vinegar and salt and pepper and blend until smooth.