Gazpacho, a summer classic in Spain and a great protagonist on the tables when the intense summer heat arrives, A light, healthy and delicious recipe . I would call it something like the queen of raw vegan recipes!
There are a variety of recipes for gazpacho and there is something for everyone, I also imagine that in each house the recipe varies. This recipe I learned with my aunt in her house in Andalusia.
I hope you like it !
• 1 kg of ripe tomatoes
• 1 green pepper
• 1 medium cucumber
• 1/2 onion
• 1/4 cup croutons (optional) as it is used to thicken, but if you have a high speed blender it would not be necessary to use the bread. (Personal taste )
• 1 small clove of garlic
•3 tablespoons olive oil
• 3 tablespoons of sherry vinegar
• 1 small spoonful of salt
1-Wash very well, peel and cut all the vegetables into pieces and place them in a large bowl. Add a little salt, a tablespoon of oil and another of sherry vinegar.Leave the mixture in the refrigerator a couple of hours at least to macerate. (this is optional) this is for the vegetables to release their natural juices then will be not necessary to add extra water, which could reduce the flavor of our gazpacho.
2-Blend the previous mixture, including the croutons, adding the rest of the oil little by little. Try it and add the rest of the vinegar and more salt to taste if necessary .
3- Pass the gazpacho through a fine strainer so there is no seeds or scraps of skin. (It would not be necessary if you use a high speed blender)
4-Putt it in the refrigerator a couple of hours to chill .
5- Serve with a garnish made with the same vegetables you used in the gazpacho, cut into small squares and a drizzle of olive oil.
If you have a high speed blender and if you consider it necessary to add water, you can replace it with ice cubes and you could serve the cold gazpacho instantly.