The Gazpacho I had at a recent Indo-French wedding (yeah there are a few of us here :p) was so yummy even for a tomato hater like me that it made me reach out to my Andalusian friend for a Gazpacho recipe (it was straight from her grandmother, so totally yum!)
1 cucumber, peeled and chopped + 1 stick of celery
1 red pepper, deseeded and chopped
Half a green pepper, deseeded and chopped
1 kg ripe tomatoes chopped
2 peeled and crushed garlic cloves
2 spring onions finely chopped + 1 tbsp chopped basil
75g stale crispy white bread, chopped
2 tbsp cider vinegar
+ olive oil, sea salt, smoked paprika, and a few drops of lemon
- Add the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl.
- Add the croutons/stale bread and season with salt and pepper.
- Add the cider vinegar and a couple of tablespoons of olive oil. Cover and chill. Leave to marinade for at least 1 hour if not in a rush.
- Put the mixture into a blender and whiz until smooth. (Pro tip: Add some ice so that the heat from processor does not alter the taste
- Add some chopped basil and check for some consistency (you can add a few extra drops of olive oil until you reach a consistency you like.)
- To serve, stir the gazpacho after chilling it for 10 minutes, add two slices of cucumber, some croutons and an extra drizzle of olive oil.