Gazpacho recipe

Recipe for Gazpacho Andaluz, one of the classic Spanish tapas dishes made with ripe tomatoes and quality extra virgin olive oil. Gazpacho is tastiest (and most refreshing) if made in the warmer summer months, when the tomatoes are at their best. But if you can get hold of some nice tomatoes and you have a good olive oil, then it´s great all year round.

Ingredients

Makes approx. 4 bowls

1 kg ripe tomatoes

1 large green pepper (Anaheim)

1 small red pepper

2 small cucumbers (Spanish ones) or 1 large one,
peeled

½ a small spring onion

1½ garlic (small cloves)

50ml Etico extra virgin olive oil (EVOO)

1 tablespoon sherry vinegar

Salt & pepper

Keep the summer feeling going and try out this classic Gazpacho recipe at home!

Step 1:

Remove the skin off the tomatoes, by putting them in hot water for a few minutes so the peel comes away easily. Put all the ingredients, except the oil, into a blender.

Step 2:

Blend for 10 minutes until you have a smooth soup. Drizzle in the oil and blend again. Taste for vinegar and salt. Best made the day before and chilled in the fridge overnight.

In Andalucia, Gazpacho is usually served in a glass and drunk as a refreshing snack in the heat of summer. But it also makes a great accompaniment to a Spanish tapas platter lunch or dinner, including Spanish omelette and cold cuts like jamon serrano, chorizo, Manchego cheese and salads.

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Gazpacho recipe

Ingredients

Step 1:

Step 2:

In Andalucia, Gazpacho is usually served in a glass and drunk as a refreshing snack in the heat of summer. But it also makes a great accompaniment to a Spanish tapas platter lunch or dinner, including Spanish omelette and cold cuts like jamon serrano, chorizo, Manchego cheese and salads.

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