I was born and raced in Andalusia, that means many things but let´s take this 3 referring to one of my favorite preparations:
- Very hot Spring and Summer seasons.
- Great tomatoes in Spring and Summer.
- Massive use of Extra virgin olive oil for cooking, beauty tricks and even healthy tips!
Since I started my Spanish cooking School in the first years of 2000 I use to call “the Spanish Smoothie” to this rich, nutritive, refreshing, and healthy cold soup. Although I don´t like to call it soup since the best way to enjoy GAZPACHO is by pouring a generous amount on the rocks and drink it chilled.
Impossible to messed up!!
RECIPE
Ingredients:
- 1 kg very ripe Rama tomatoes.
- 1 green pepper.
- 1 medium size cucumber.
- 1 small clove of garlic.
- Vinegar
- Sea salt.
- Cold water.
- Extra virgin olive oil.
- Ice cubes for serving (optional)
Utensils:
- Blender or hand emulsifyier.
- Cutting board.
- Sharp knife.
Preparation:
Step 1. Preps.
- Peel and chop the cloves of garlic.
- Soak the bread in ½ cup of very cold water for about 10 minutes.
- Soak the almonds in ½ cup of very cold water for about 20 minutes.
- Keep the rest of the water for later if necessary.
Step 2. Processing in the blender.
- Add all the ingredients into the blender jar except the olive oil.
- Blitz very well for a minute or so.
- Add the olive oil and blend the mixture again.
- Taste the result and correct the salt point or olive oil if necessary.
- Pour the gazpacho into a covered glass pitcher or a bottle and refrigerate overnight or at least for 6 hours.
Step 3. Platting up.
- Serve it chilled and better on top of some nice giant ice cubes!
