Gazpacho Soup Recipe
When summer comes, the city seems to awaken from hibernation. The elderly sit on benches in the squares, standing around and chatting for hours while passing the rough hands through their white hair. Mothers wearing long skirts that bare their still pale ankles are busy to run after their kids, so elated at the arrival of warm weather. All the parks, fountains, cafés are full of sincere smiles and happy looks, enjoying their finally found freedom. Summer creates a special atmosphere: it seems to last a minute but is always intense and overwhelming.
Ice cream and ice lolly are part of everybody’s diet in such a period, however I am a lover of soups and, despite hot temperatures, I don’t want to give them up. For this reason, I always look for an alternative version of winter hot soups.
For example, today I will prepare the Gazpacho: a Spanish cold soup based on vegetables, that is very common in Andalusia, where weather is very hot. This is a dish that can be served with ice cubes, as an aperitif or simply by pouring it in a glass instead of a dish or a cup.
This is a recipe full of beneficial properties, rich in vitamins and antioxidants, because it is made with uncooked vegetables.
In short, food is once again on our side. Enjoy every moment, without giving up anything! ♥
Ingredients for 4 people:
- 500 g ripe tomatoes;
- 2 cucumbers;
- 1 red pepper;
- 1 red onion;
- 2 garlic cloves;
- 2 tablespoons vinegar;
- 3 tablespoons extravirgin olive oil:
- 100 g bread crumbles;
- Just enough salt and pepper.
- Cut tomatoes in four parts;
- Peel the cucumber, cut it to length to eliminate the seeds and then cut roughly into chunks;
- Chop the red peppers, depriving all the seeds;
- Peel and slice the onion and the garlic;
- Blend all the ingredients together, adding vinegar and oil;
- Add salt and pepper to season;
- Put the mixture into a bowl and add the bread crumbles;
- Put in the fridge for a few hours and serve cold.
- Combine gazpacho soup with toasted bread.