Gazpacho is a cold tomato soup, which tastes extra good on hot summer days. It is widely made in Spain and Portugal. This recipe is for 4 servings

1 cubed snake cucumber

1/2 fresh green chili, coarsely chopped

1 red pepper in cubes

1 yellow diced paprika

4 cloves garlic, coarsely chopped

1 can of tinned tomatoes, preferably Mutti

1 tsp tomato puree

3 tablespoons red wine vinegar

1 teaspoon black pepper

1 ts salt

2.5 dl water

2 tablespoons olive oil

1 small pot fresh basil

Fry the garlic glossy in oil, add the rest of the vegetables, tomatoes and tomato paste and fry until the vegetables become shiny. Add tomato paste and tomatoes and cook for a couple more minutes. Run the mixture with a hand blender (possibly in the food processor) while adding ice cold water. Season with salt, pepper and vinegar. Serve the soup cold.

Serve gazpacho with toasted olive bread, rubbed in with garlic and grated with olive oil and a slice of good serrano ham.




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