Gazpacho is a traditional soup of Andalusia, an autonomous community in southern Spain. It is a cold soup made of raw blended fresh vegetables, particularly tomatoes. It is not cooked therefore it is strongly recommended to eat it chilled. As you can guess, gazpacho tends to be served more in hot summer days rather than during the winter time.
Most of the gazpacho recipes usually include raw tomatoes, capsicum, cucumber, onion, garlic, olive oil and white wine vinegar. It is also super easy and quick to make. If you are in hurry or just very hungry and can’t be bothered to prepare something more complicated, here I bring you one of my favourite gazpacho recipes.
It is done under 10 minutes and all you need is just a blender or food processor! No cooking!
Serving: 2
Preparation time: 10 min
Cooking time: no cooking
Ingredients:
400 g tomato paste
500 g tomatoes
1 green capsicum
1/2 cucumber
2 tablespoon olive oil
1 tablespoon white wine vinegar
salt
cracked black pepper
2 tablespoon lemon juice
1 clove garlic, peeled
1 onion, peeled and chopped
Instructions:
- Wash tomatoes. Steam them for few minutes and then peel the skin. Transfer to a food processor.
- Cut cucumber and capsicum into small cubes and set aside.
- Add onion, garlic, tomato paste, pepper, salt, oil and wine vinegar into a food processor.
- Blend the mixture until smooth and creamy. Add lemon juice and blend again.
- Pour the mixture into a container and add chopped cucumber and capsicum.L
- Leave the soup in a fridge before serving to chill.
- For a better taste, garnish with a dill vegan cream (see the photos).
How did you like? Is there different type of vegetable you would like to add? Would you make this gazpacho spicer or saurer? Let me know in comments below!
