I can say now that summer is officially here, the typical extreme high temperatures and sunny days in the Mediterranean “Costa Dorada” ,where I live, have arrived unusually later this year, but they finally did and I guess they’re going to last at least a couple of months. I understand that people who are here on holidays enjoy it and it is indeed the perfect beach weather!
Personally, I really hate the heat, summer is not my favorite time of the year at all. My skin is very sensitive to the sunlight and I’m heatstroke prone. However, it doesn’t mean I can’t find ways to enjoy it! A nice terrace at the seaside, under the shade is perfect to gather with friends while having fresh beverages and food. In fact, I love the opportunity to change menus and recipes according to the seasonal produce and fresh vegetables are at their best in summertime. And there is no better way to celebrate veggies freshness than a good gazpacho!
I think gazpacho is one of the most brilliant Spanish recipes, is the perfect refreshing and healthy meal! It is also very friendly to any kind of diet need or choice: is vegan, raw, gluten-free, dairy-free and low carb. Besides, it has a very high water and fiber content and it’s packed with vitamins and antioxidants. It can be a snack, an entrée or a main dish if adding the right toppings to it, just be creative!
Just a word of warning: If you’re looking for a gluten-free gazpacho, beware if you’re not making your own, because there are versions that use some bread on it!
Today I’m sharing the classic recipe, you’ll see how quick and easy is to prepare and to customise!
Gazpacho
- Servings: 4
- Time: 30 minutes
- Difficulty: medium
Ingredients
- 1 kg ripe tomatoes roughly quartered
- 1 small garlic clove
- 1/4 small onion
- 1/4 green Italian pepper
- 1/2 cucumber or a small one, peeled and cut into chunks
- 150 ml extra-virgin olive oil
- 2 tablespoonfuls of red wine vinegar
- Salt to taste
- More oil and vinegar to adjust to taste
- Garnishes of choice: grated boiled egg, Serrano ham dices or shaves, avocado slices, pepper, onion and cucumber small dices, etc… (I used egg and ham).
Preparation
Add all the ingredients to a blender and mix for a few minutes until a smooth paste is formed.
Taste it and adjust salt and vinegar, I like mine quite acid, so I pour an extra dash of vinegar at this point. Put in more oil if you want it more creamy. The real trick with gazpacho is to find the texture and seasoning of your like and try to reproduce it every time.
Finish by straining the mixture through a Chinese strainer.
Serve chilly with the garnishes of your choice and enjoy!
PS: It can be kept in the refrigerator up to 2 or 3 days.
Filed under: Spanish Tagged: cheap and cheerful, clean eating, cold soup, healthy fat, healthy food, high fiber, low calorie, low carb, quick and easy, tomatoes, vegan, vegetarian, whole food
