I had a fresh Gazpacho Soup in Menorca on my recent holiday - it was the only vegan option on the menu, but I am so glad it was or I might not have chosen a soup on a really hot day. Served chilled, with some finely chopped cucumber, tomato and onion, it is really refreshing.
An Andalucian recipe, this soup is made in a blender, and then chilled to let the flavours meld together.
· 2 lbs vine ripe tomatoes
· 2 cloves of garlic
· 6 inch cucumber peeled and chopped
· 1 green bell pepper chopped
· 120ml cup chopped white onion
· 60ml cup red wine vinegar
· 1 tbsp balsamic vinegar
· 180ml cup olive oil
· 1/2 teaspoon cumin
· 1/2 teaspoon cayenne pepper optional
· Salt to taste
· Chunk of French bread about 3-4 inches, cut into pieces
Chop all your vegetables into small pieces. Mince the garlic. Add them to a blender.
Begin to pulse the mixture, whilst slowly adding the oil and vinegars. Keep blending until it is smooth.
Add cumin, salt, and cayenne pepper (if using).
Finally, mix in the small bread pieces into the liquid in the blender.
Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the picture above.
Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavour gets better with time.
This is best served within 48 hours, but it can keep in the fridge for up to 5 days. Serve with crusty bread or bread croutons, and finely chopped vegetable crudities.