Gazpacho

Tweet

Pin It Now!

I know this is gonna lead to a few more annoyed emails amongst those of you in St Andrews, but I'm still complaining about the heat :)
Berlin is boiling, so most of the time I don't even feel like thinking about food (how often will you hear me say that?!) so today's recipe is a chilled soup. I must admit the picture is one I took this weekend when I ate some gazpacho in a lovely little restaurant serving only soup (and before you ask - I was lost at that point and don't have a clue where I was, I had an  awesome time being lost and looking at buildings though!) but the recipe is one (based on a BBC Good Food recipe) that I made last week with my amazingly amazing friend Bettina while admiring her flat (oh the floor-jealousy!!!).
Give this recipe a try if you're somewhere warm, If you're somewhere cold I promise to write about something more warming :) once I get back to St Andrews and start complaining about being freezing again.

Gazpacho
6 Really ripe tomatoes, roughly chopped
2 Spring onions, chopped
1 Garlic clove
1/2 Cucumber, peeled
Olive oil
Aceto balsamico
Salt & pepper
1/2 Green pepper

Put the tomatoes, spring onions, garlic, and cucumber in a blender and whizz until smooth (the original suggested straining the mix through a sieve but our mix was already ultra smooth so we couldn't be bothered, if you don't like pulp then that would be an option).
Turn down the speed of your blender and add some olive oil, vinegar, salt and pepper (I didn't add any quantities because that really depends on how you prefer your gazpacho - keep trying!).
Put everything into a container you can cover and put it into the fridge (this is a step that makes it nice but if you're as rushed as I was last week it'll still taste nice at room temperature - sorry I had to rush off, Bettina!).
Once you're ready to serve the gazpacho, chop the green pepper into 1cm cubes and use them as a garnish.
Serve with some bread and hopefully more time than I had :)