We have chosen gazpacho as a very good representation of Spanish food – fresh, healthy, piquant and full of vibrant Spanish colour.
This cold soup is a must in every Spanish fridge during summer – a perfect first course, light dinner or refreshing juice drink.
Gazpacho refreshes you during summer’s Spanish heat while providing a vitamin rich tonic. Take gazpacho with you to the beach or while carrying out team activities so as to chill while you tan or perform.
Olé’s basic version of gazpacho is the one most likely to be found wherever visitors travel to in Spain. However, while this recipe is very common it provides an uncommonly great taste. One taste of this chilled gazpacho and you will be instantly transported to a land of whitewashed walls, red-tiled roofs, and a golden sun…
- Serves 4
- Preparation time: 30 min.
- Difficulty: easy
Ingredients
- 10 oz of bread
- 21 oz. of tomato (Spanish of course)
- 2 cloves of garlic
- 2 onions
- 2 red and green peppers
- 1 cucumber (optional)
- 7 tablespoons of oil (naturally Spanish extra virgin olive oil)
- 2 tablespoons of vinegar
- 1 1/2 tablespoon of water
- Cumin (optional)
Preparation
Having soaked the crusty bread in water for 20 minutes and squeezed out excess water add the cumin and garlic and mash together in a mortar. To a plastic bowl add the chopped onion, the chopped tomato, the oil, the vinegar and the salt then add the garlic and bread mash. Place the mixed ingredients in a blender and add very cold water then blend till smooth. Add more salt to taste and strain the mixture. Keep cool in the fridge until served.
Dice some more tomato, cucumber and the peppers add some diced toasted bread and serve with your chilled gazpacho and a fine Spanish dry wine.
