Simple Summer Gazpacho
Tomatoes, full of flavour, form the base of this fresh, light, chilled Gazpacho. Each sip will cool, calm and nourish you…
You know those days when it’s oppressively hot and you just don’t feel like eating much? To be honest, living in the UK, I’m not that familiar with them, but if there’s a nation who totally gets it, it’s the Spanish. Their solution is both simple and delicious…
Gazpacho is a chilled soup which is both light and fresh and can be whizzed up in flash – because let’s face it, the last thing you want to be doing is slaving in the kitchen when you could be relaxing and sipping something cool under the shade of a tree.
Like soups?
Here are a couple more for you to try…
If you’re a fan of shows like Masterchef, then you’ll know that one of the latest foodie trends is to ‘de-construct’ classic dishes. You know the kind of thing I mean – Apple crumble becomes a pile of biscuit crumbs, a smear of apple purée and a vanilla ice cream foam. To de-construct Gazpacho, would be to serve a simple, dressed salad, so you see what a truly virtuous little soup it is!
So get out your blender and your fresh, seasonal veg and enjoy this beautiful, soup. It’s so full of goodness that you just can’t help feel better for it.
- 3 large ripe tomatoes
- 1 spring onion
- 1/3 cucumber
- 1/2 green pepper
- 1 clove garlic
- 200 ml water
- 1 slice bread
- 2 tbs extra virgin olive oil
- 1 tbs white wine vinegar
- seasoning
- Roughly chop all of the vegetables and add them to the blender with half of the water
- Blitz until smooth and then tear up the bread and add this too
- Drizzle in the oil and then the vinegar
- Add more water to get the consistency you want
- Season and chill in the fridge
- This will serve 2 as a light lunch or more as a little starter. If you have a lot of guests, then why not serve in shot glasses to add a bit of fun to proceedings!
- I add ice cubes to serve, but other toppings you could try include, hard boiled egg, black olives, melon or chopped tomatoes
