Here’s a refreshing Tomato and Cucumber Gazpacho recipe that’s perfect for warm days. Gazpacho is a chilled tomato soup originating from the southern Spanish region of Andalusia. It’s fresh, light, and bursting with flavour. Let’s get started:
Ingredients:
- 2 pounds ripe tomatoes
- 1 English cucumber, peeled and seeded
- 1 green bell pepper
- 1 small onion, roughly chopped
- 1 celery rib (optional)
- 2 garlic cloves
- Stale white bread, crust removed (about 2 slices)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and pepper, to taste
- Fresh mint and cilantro, for garnish
Instructions:
- Soak the stale bread in water until very soft. Squeeze out excess water.
- Chop the tomatoes, cucumber, green bell pepper, onion, and celery.
- Blend the soaked bread, chopped vegetables, garlic, olive oil, and sherry vinegar in a blender or food processor until a chunky purée forms.
- Season with salt and pepper. Adjust the consistency by adding water if needed.
- Chill the gazpacho in the fridge for at least 1 hour before serving.
- Drizzle with extra virgin olive oil and garnish with fresh mint and cilantro.
Serve your Tomato and Cucumber Gazpacho with crusty bread or alongside Spanish Tuna Empanadillas for a delightful meal!