I want to show you the easiest and tastiest recipe for Gazpacho before summer ends. Here in Barcelona, temperatures are starting to drop but tomatoes are the cheapest veggies in the market right now. Shouldn't we take advantage of it and buy some kilos to get our gazpachos done?
I've spent the summer away from home and my terrace plants have gone wild! See?, I installed a dripping-water automatic system and take a look at the size of my plants now!!! I feel like Gulliver in one of his trips :D.
From left to right: Bay tree, Basil bush in flower, Fig tree and some lavender back there. If you don't find fresh basil you can perfectly do it without it.
Ingredients for 4 servings: For the gazpacho soup: 2 ripe tomatoe kilos, 50 grs of the yesterday's bread white part, half a cucumber, half a red pepper, half a green pepper, 1 garlic, 2 green onions (only the white part), 8 fresh basil leaves, 5 table spoons of sherry vinegar, 12 table spoons of extra virgin olive oil, 1 -2 glasses of fresh water, salt and black ground pepper.
Keep the half of the veggies you discarded aside and cut in very small pieces. Reserve.
- Put the bread inside a small bowl and cover with fresh water.
- Peel the tomatoes and take their seeds away. Cut and place inside a big bowl.
- Cut the cucumber, peppers, onions and garlic in small pieces and place in the same big bowl.
- Squeeze the bread and place in the bowl, add the water, 4 basil leaves, the olive oil and the vinegar.
- Blend with a food processor until you get an homogenous texture. Use a fine colander to strain and get a fine texture. Add salt and pepper to fit your taste.
- Place in the fridge and let cool down.
- Serve cold and with the veggies cut in small pieces aside. Sprinkle with the rest of the basil.
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