Gazpacho is what I like to make in the summer, when I’ve got ripe tomatoes in my garden, especially when I want to eat something delicious and healthy. After overindulging on my recent trip to Italy, I came home and made a batch of this. It did the trick; I feel healthier after eating this for a few days.
Normally I add a little more olive oil, but because I was trying to lighten things up a lot, I only added a drizzle. Adding more olive oil would make it creamier, and it is a healthy oil, so add what you like. I’ve made this many times before with red tomatoes, but this time I happened to have a lot of yellow cherry tomatoes, so I used other light coloured vegetables to make it pretty.
Healthy, delicious, super easy, and great for leftovers – this one is definitely a winner!
What you need:
- 1 small cucumber, peel removed
- 1 cup yellow cherry tomatoes
- a few tablespoons medium sweet onion
- 1/2 clove garlic, minced
- 1/2 large sweet yellow bell pepper
- 1 tablespoon white wine vinegar
- a drizzle of good quality extra-virgin olive oil (or a few tablespoons)
- 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 to balance the flavours.
- Refrigerate for at least and hour before serving.
- Serve topped with some chopped tomatoes, cucumbers, peppers, or a drizzle of olive oil.