Intro: Easy Gazpacho and a Gluten Free Variation
I used to make gazpacho every summer years ago when I first discoved it. There are those who call it a cold soup but If you don't know what gazpacho is don't let that description put you off. I like to think off it as a delicious vegetable smoothie so long as we agree that tomatoes are vegetables. And besides, correct me if I'm wrong but soups should be cooked. Anyway "smoothie" as a concept is way cooler than "cold soup."
Look out below for a free tip on choosing the tastiest fruit(vegetable) on the shelf and also the instructions for a gluten-free variation.
Step 1: Ingredients and Equipment
2lbs. (1 kg.) Tomatoes
1/2 lb (250 grs.) Cucumber
1 Italian Green Pepper
Few Slices of Bread or if you want a
Gluten Free Version Half an Apple
Garlic (if you're into it)
Extra Virgin Olive Oil
Knife, Pot, Bowl, Jug and Blender
Step 2: Wash and Chop
Wash all the veg except the onion of course.
***Tip of the Century*** See this ugly looking tomatoe, covered in all those brown scratches? Yuck! Well you will be glad to know, if you don't know already, that marks like these on fruit like apples, watermelons, plums (and tomatoes) tell you that the fruit was well pollenated when it was just a little flower and will be more tasty.
Chop the veg into large chunks, taking the more fiberous part of the tomato out of the center. Stick it all in a pot and add the bread.
You want the gluten free variation of this recipie? Instead of using bread stick in the half apple.
Step 3: Add Seasoning
Add the salt the vinegar and the extra virgin olive oil
Step 4: Blend
Blend, blend, blend. Add some water if you think its too thick
What makes this version of gazpacho so much easier is NOT PEELING ANYTHING! When I first learned to make gazpacho the recipie I followed said to peel all the tomatoes and cucumbers. But recently I saw some guys on TV making it this way. So if you think of it, this is a win win because leaving the skins on not only is easier it's also healthier.
Step 5: Chill and Serve
Well thats it! Stick it in a jug and stick it in the refrigerator. Chill and serve and enjoy.
And enjoy your summer. :)