Easy Tomato Gazpacho Recipe
The Easy Tomato Gazpacho Recipe encapsulates the essence of Spanish summer, turning ripe tomatoes, spicy cayenne pepper, and refreshing cilantro leaves into a vibrant, chilled soup. This delightful dish was discovered during a memorable afternoon amidst my travels, where its rich flavors and cool texture left a lasting impression, prompting a journey to recreate this classic at home. Through experimenting with various techniques and ingredient ratios, a version true to the authentic taste and simplicity of the original Gazpacho was perfected. This recipe not only brings the taste of sun-soaked Spanish summer days to your table but also invites you to partake in a culinary adventure that celebrates the timeless charm of Mediterranean cuisine. With each spoonful, it offers a refreshing escape to the lazy afternoons by the sea, making it more than just a meal but an experience to be savored.
Equipment
- 1 pan
Ingredients
- A small handful of mint leaves
- Small cilantro leaves
- 5 slices stale artisan bread
- 1 teaspoon cayenne pepper
- Pinch sugar
- Water
- Salt and pepper
- 1/2 teaspoon cumin
- 5 large ripe tomatoes
- Olive oil
- 2 tablespoon sherry vinegar
- 1/2 English cucumber
- 2 green onions
- 2 garlic cloves
- 1 green pepper
- 1 celery stalk
Instructions
- In a pan, combine the bread slices and 1⁄2 cup of water.
- Remove the tops of the tomatoes.
- Combine the tomatoes, carrots, fennel, green beans, fresh basil, and garlic in a big blender or food processor.
- Place the soaking bread on top.
- Pour 1⁄2 cup olive oil and sherry wine into a mixing bowl.
- If the gazpacho is too thick, add more water and mix again until consistency is right.
- Fill a glass beaker or wide canning jar with the mixture.
- Cover tightly with plastic wrap and place in the refrigerator to cool.
- Offer the gazpacho a short swirl before transferring it to serving bowls or small glasses.