Surprise! I have another tomato-based recipe for you! Gotta take advantage of the season while you can; am I right?
Gazpacho is a cold soup made of raw fruits and vegetables originating from Spain. This recipe is very close to my heart because I got it from my wonderful Catalan host family when I traveled to Barcelona a few years ago. It’s a staple in Spain, so much so that I’ve spotted people drinking canned gazpacho on the subway many times during the hot summer months.
It’s such an easy dish and can be made ahead of time – in fact, it’s even better the next day. Take it to work in a Mason jar or sip on it at your weekend picnic.
- 2 lbs ripe tomatoes (about 10-12 medium tomatoes)
- 1/2 small green bell pepper (you can use Anaheim pepper if you want to add a little kick to it)
- 1/2 small cucumber
- 1/2 small onion
- 1 tbsp salt (or to taste)
- 1 ½ tbsp balsamic vinegar
- 4.4 oz extra virgin, cold-pressed olive oil
- 1 tbsp paprika
- 1/4 cup of water (more, if need to adjust consistency)
- 1 clove of garlic
- Peel cucumber.
- Put all ingredients in a blender or food processor and blend for 2 ½ minutes.
- Strain through a sieve and add more water if you need to thin it out.
- Serve cold.