Here I am with another classic recipe that is always liked, the very easy gazpacho and I add very quick.
I don’t make it often because my husband only eats hot food… and gazpacho must be served cold if not very cold.
But last month my son made it for me when I went to visit him and it was delicious; as soon as I returned home I made it again and offered it to my spouse who finally said, how good…. was it because I mentioned it was my son’s recipe?
A first course that comes from Spain, well known even though there are many versions; mine resembles an Andalusian gazpacho where bell peppers, tomatoes, cucumber and garlic are essential.
There are many other variants; in Malaga, for example, it doesn’t have tomatoes and is called Ajoblanco.
Gazpacho was originally a poor man’s dish where stale bread was also used to enrich it.
In the first Spanish dictionary under the entry “gaspacho” in 1726 it reads “Básicamente agua, con vinagre, aceite y ajo y se le podía añadir alguna hierba como el poleo para los días de calor”
At the beginning tomato was not contemplated but only water with vinegar, oil, garlic and if desired pennyroyal (mentuccia).
For example my son uses lemon juice instead of apple cider vinegar, doesn’t add bread and instead adds ice and blends.
You can find other cold soups here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 19 Minutes
- Portions: 4 people
- Cooking methods: No-cook
- Cuisine: Spanish
- Seasonality: Summer, Autumn
Ingredients – Very Easy Gazpacho
- 1 1/3 lb plum tomatoes (perini)
- 1 yellow bell pepper
- 1 cucumber
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 slice stale bread
- 1 sprig basil (or mint)
- 3 tbsp apple cider vinegar
- 1 pinch sea salt
- 1 pinch chili powder (Espelette or mild)
Tools
- 1 Blender
Steps – Very Easy Gazpacho
Is the blender ready? Then ready, set, go!!!
After washing the tomatoes, pepper and cucumber, cut the tomatoes into pieces leaving one aside which you will instead cut into very small dice for the mise en place of the plates.
Do the same with the yellow pepper and the cucumber, always leaving some very small dice for decoration.
Tear the bread into pieces and soak it with water and the vinegar.
In the blender insert tomatoes, cucumber, pepper, soaked bread, another tablespoon of vinegar, oil, salt, chili and a drizzle of oil. You can also add ice cubes before blending everything well.
Taste and adjust the flavor by adding maybe more vinegar, or salt.
Serve decorated with the remaining diced vegetables, basil leaves, a drizzle of oil and of vinegar.
Timo and Lentils Tips
As I explained, there are many versions of the carpaccio so you can try them all and then decide which is your favorite.
If you have leftover very quick gazpacho (but really? How strange!) you can keep it in the refrigerator for a couple of days or freeze it so you always have it ready to use.
Then try other recipes with peppers while they are still in season or with tomatoes. Finally if you don’t have fresh tomatoes at home, you can opt for a good tomato passata. You can also prepare a pepper cream, freeze it ready and off you go…
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