Description
It’s an ideal summer recipe because you don’t need to turn the oven or the hob/stove on, and as a result, you’ll get a refreshing Spanish summer soup
Ingredients
Units
Scale
- 900g tomatoes
- 1 red pepper. (1/4 for garnish rest for soup)
- 2 mini cucumbers / Persian cucumbers *
- 1/2 large shallot (2 tsp reserved for garnish if desired)
- 1–2 garlic cloves minced
- 2 TBSP Sherry vinegar **
- 3 TBSP Olive oil + extra for garnish
- 3 TSP Flakey sea salt
Instructions
- Start by preparing your garnishes; Thinly slice a 1/4 of a red pepper and finely diced it, as well as cutting 1 of the cucumbers in half lengthwise and then slicing from top to bottom to create thin slices, then spin the cucumber and then cut it horizontally to create little cubes. Alternatively you can use one of the viral instagram vegetable chopper to make this process super quick!!
- Cut up the rest of the soup vegetables, add them all to a bowl and season with the salt. Set to one side for 30 mins at room temperature to let the flavours develop and the salt to draw out the natural juices from the vegetables.
- Transfer the vegetable mixture to a blender along with any accumulated juices to a blender. Pureé on medium – high speed until smooth. ***
- Chill for at least an hour before serving.
- Serve into glasses for a traditional Spanish snack, top with the reserved veggies and a good drizzle of olive oil. Serve with crusty baguette if you want to dunk!
Notes
* 1/2 large cucumber can be subbed if you can’t find mini cucumbers
** Apple cider vinegar or white wine vinegar can be used if you don’t have sherry vinegar
*** If you prefer a smoother texture, strain the soup through a fine-mesh sieve before chilling.
Gazpacho tastes even better the next day as the flavours blend together, so consider making it ahead of time.
Homemade gazpacho usually lasts 2-3 days in the fridge, as long as it is stored in an airtight container and kept cold.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: Blender
- Cuisine: Spanish