When summer came around and my family and I were in Spain, my mom would make gazpacho religiously. Since part of the summer was spend in Madrid and the other wherever my family wanted to vacation, you wanted something fresh, filling and cold to you through the hot summer days.
Today I’d like to share with you all my mother’s recipe for gazpacho. Keep in mind that when making this recipe it is all about how it tastes. So, if you think the gazpacho needs a little more of this and less of that go ahead and change things up.
– 4 tomatoes
– 1 onion (medium size)
– 1 garlic clove
– 1/2 red pepper
– 1 cucumber (medium size)
– 3 teaspoons of olive oil
– red or white vinegar (to taste)
– extra: red peppers or cucumbers or bread
– Depending on what kind of blender you have, you may need to chop the vegetables. Once that is done, add all the ingredients to the blender –minus the salt, oil and vinegar.
– Blend until everything is well mixed.
– You may need to strain it if your blender didn’t breakdown the seeds.
– If the gazpacho is to thick add some water*. It should be liquid.
– This part is all about your liking: add a pinch of salt, vinegar* and oil to your gazpacho and mix well. If you think it needs more of one ingredient than the other, then add as you like.
– If you want to add some toppings to your gazpacho, chop any extras you have of your red pepper or cucumber. Or, little chunks of bread will also make great toppings.
– Serve cold.
*Note: Be careful when adding the water or vinegar. If you add too much water you’ll end up making the gazpacho like a drink rather than a soup and all the flavor will be lost. If you add too much vinegar you will loose the entire flavoring.
I hope you enjoy this recipe and it helps you cool off during the summer.