Refreshingly cold on hot summer days, the Gazpacho soup is originating in the southern Spanish region of Andalucía. It deliciously combines the best of summer vegetables. Nowadays there are many variations of the Gazpacho and as the Spanish say, in every home you can experience a different taste of the Gazpacho. That’s the good thing, you can adapt it on your taste and give it a personal touch!
Ingredientes: 750g summer tomatoes, 250g red bell pepper, 90g cucumber, ½ tsp. diced garlic, 1 ½ diced red onion, cayenne sprinkle, 2 tsp. salt, 1 tsp. sugar, 1 tsp. white wine vinegar, 1 tsp. Xeres, approx 12 basil leaves.
Chop all the ingredients and combine them into a bowl (except the basil). Refrigerate overnight, allowing flavors to blend. The next day, add salt and pepper to taste into the mix and put it together with the12 leaves basil in a food processor and pulse until desired consistency. Strain the mix through a fine sieve lined. Serve gazpacho chilled. Garnish the plate with the remaining vegetables and croutons, if desired. Sprinkle some olive oil on top.
Add salt & pepper.. and Enjoy!
P.S.: The Gazpacho may also be served with ice cubes if it has not had enough time to chill before serving.