Direction Spain and more exactly Andalusia with the Gazpacho, a raw vegetable soup usually tomatoes served cold ideal for hot days, full of vitamin famous also in Portugal.
I chose an easy base for this gazpacho but there are other recipes with stale bread, olive oil, and vinegar, I would try other variants because I still have a good quantity of fresh tomatoes !!!.
The recipe I suggest is made with cucumber and red pepper, I garnished the verrines with diced cucumber, cocktail tomatoes, and tortilla chips to add crunch.
It's the season for cold soups and with the heat and the big heat waves let's avoid the stoves and favor the blender to prepare gazpachos like this Andalusian gazpacho, or even zucchini mint gazpacho.
To better enjoy gazpacho, you need a minimum of patience by placing it in the fridge for a few hours so the flavors have time to develop and this soup will only get better.
This tomato and cucumber gazpacho is super tasty. A refreshing summer soup, served very cold so that the flavors develop.
Ingredients :
- 6 ripe tomatoes
- 1/3 peeled and diced cucumber
- 1/2 roasted red pepper
- 1 small red onion
- Some Tabasco traits
- salt pepper
- Olive oil
- Accompaniment
- 1 avocado, diced (optional)
- tortilla chips
- tomatoes
- cucumber
Instructions :
- Bring the water to a boil in a deep saucepan. Prepare a bowl of ice water.
- Incise the tomatoes in X and place them in boiling water for 1 minute.
- Remove and place in the bowl of ice water. Remove the skin and place the tomatoes in the blender.
- Add the cucumber, red pepper, red onion. Salt and pepper. Add a dash of tabasco.
- Mix everything until you get a thick soup.
- Place a few hours in the refrigerator (minimum 2 hours) so that the flavors develop.
- Pour the tomato gazpacho into verrines.
- When serving, garnish each verrine with cucumber, tomato and avocado cut into small cubes as well as tortilla chips.
- Serve and Enjoy!
