Do you love watching friends and family tucking into a healthy nutritious dish that you prepared at home? Then you must try Gazpacho, the Spanish soup made in advance and served cool.
It’s summer time here, scorching hot and like everyone one, else the least time I spend in the kitchen in front of a hot stove the better.
I make mine with lots of tomatoes, scientifically proven to be full of antioxidative properties: tomatoes contain lycopene as well as other carotenoids.
You might not have heard of carotenoids, but they protect us against cancer as well as heart diseases.
You need three main vegetables, and of course, wonderful healthy extra virgin olive oil for this soup.
|Three main vegetables for Gazpacho|
Make sure also that you wash your vegetables well; we often don’t spend enough time doing this.
You"ll need a good blender for this recipe; it will save you time and energy.
Here’s what you need for Gazpacho: for 4 – 5 servings
About 8 medium sized tomatoes cut into quarters
1 clove garlic
Four tablespoons extra virgin olive oil
Two tablespoons of red wine vinegar
1 cucumber (half for the soup and the other half for garnishing)
1 chopped green pepper (Bell pepper)
1 small onion
½ teaspoon salt
A few drops of Tabasco sauce and a few basil leaves (optional)
Ice cubes or cold water
Simply put all the vegetables into your blender together with the vinegar and salt and blend until you get a nice smooth mix. Then add the extra virgin and Tabasco. Blend again and put in the fridge for a few hours.
To serve you need to add some cold water or ice cubes – you don’t want you Gazpacho to be too thick.
You can also serve some more chopped vegetables either mixed together or separately (cucumber red pepper)
Some homemade croutons complete this truly lovely soup.