Oh summer, I love you for so many reasons! One of them is homegrown, flavourful tomatoes. Also the gazpacho that I can make with them.
This is the taste of summer. This is one of the recipes that makes me do a happy dance.
I fell in love with gazpacho on a trip to Spain a few years ago, and managed to eat it almost every day of my two-week stay there. It is refreshing and full of flavour. There are many different types; here are some: green gazpacho, watermelon gazpacho, and another tomato gazpacho that is very similar to this one. All are awesome, but this one is the easiest, I think.
This is so easy to make, and quite healthy too. I made a batch and kept it in the fridge for a few days. The amounts are estimates; do what seems right to you. It’s hard to go wrong. You can always add more of something if you need to.
What you need:
- 1 small cucumber
- 1 cup cherry tomatoes
- 1/4 medium red onion
- 1/2 clove garlic, minced
- 1/2 large sweet red bell pepper
- 1 tablespoon white balsamic vinegar (or white wine vinegar)
- 2-3 tablespoons good quality extra-virgin olive oil
- 1 slice of white bread (I used a whole wheat French bread)
- salt to taste
What you do:
- Soak the bread in water for a few minutes, then squeeze the water out.
- Place all the ingredients in a blender and blend until smooth. Taste and add whatever you think you need.
- Refrigerate for at least and hour before serving.
- Serve topped with some chopped tomatoes, cucumbers, peppers, or a drizzle of olive oil.