Gazpacho is a traditional Spanish dish eaten during the hottest time of year, it is a refreshing cold vegetable soup.
I love making it because it is so easy and delicious.
6 medium sized tomatoes, peeled
1/2 cucumber, peeled
leafs of celery (the inner parts are light green leafs)
1 small onion
fresh parsley, cress, basil, thyme, oregano
2 tbsp chopped dried tomatoes
2 tsp basil pesto
1 cup water
fresh ground pepper
fresh ground sea salt
peel of cucumber to garnish
chopped stems of parsley to garnish
To easily peel tomatoes, cut a cross at the bottom, pour hot water over them, let sit until the peel cracks – should be approximately around 30 seconds. Pour away the hot water, let the tomatoes cool down. Simply tear of the peel.
Put everything in a blender, except for the cucumber peels, parsley stems, salt and pepper. Pulse until desired consistency, add salt and pepper as you wish.
Serve chilled, garnished with cucumber peels and parsley stems.
It is usually served with chopped tomatoes, cucumbers and onions but since I pulse them in there already, I simply use the leftovers for decorations. Besides, the stems of parsley add a wonderful aroma.