As many other Spaniards, I often find the British Summer weather to be… Insufficient.
I miss the sun, the heat, the lively streets of Madrid and… Oh boy! I do miss my mother’s Gazpacho.
To some of you, the idea of a cold tomato soup as a meal starter or snack might seem somewhat adventurous. But trust me, it is not only full of anti-oxidants and a 100% vegan, it is also addictive. (In fact, I am drinking a glass of Gazpacho as I type. And this is my third today! Fourth now!)
Here in the UK, I have found that Waitrose sell a “ready-to-drink” version made by the Spanish manufacturer Alvalle, which is quite tasty and not crazily expensive.
However, the advantage of making your own, is that you can control the texture and flavour, and tune the proportion of the different ingredients until you reach your master recipe. This is my mother’s. Enjoy! (Gracias Mamá)
Spanish Gazpacho Recipe (Serves 4)
- 8 ripe tomatoes (approx. 750g)
- 1/2 large cucumber (approx. 300g)
- 1 Small onion
- 1 Clove of Garlic
- 3 Tbsp of Olive Oil
- 1 Tbsp of Malt Vinegar
- Cumin powder & Salt to taste
- Peel and dice the tomatoes, the cucumber, the onion and the garlic clove.
- Add all of the ingredients to your blender/mixer container and blend away!
- If the resulting texture is too thick, add a little bit of water.
- Serve in small bowls and garnish with diced cucumber and/or diced pepper.