Summertime means Gazpacho time!
Like many Spanish dishes and recipes, every cook has their own take on it, Gazpacho is no exception,. Do they peel, chop first, do they add fruit, and which garnish? One thing though is for certain, use the freshest, seasonal ingredients from the market or if you’re lucky enough grow yourself. Here at La Rosilla and in Andalucia as the temperature rises the fruits and vegetables ripen in abundance. Neighbours are always happy to share or swap their produce, tomatoes of all shapes and sizes, hang heavily from their vines and watermelons are sold piled high on roadsides.
This recipe I make celebrates the flavour of summer and can often convert the ‘I don’t do cold soup‘ brigade 😉 If you describe Gazpacho as a fruit and vegetable smoothie for the non-believers, that works too…if not, their miss.
Gazpacho must be served chilled and once made can be kept in a large glass jug in the fridge to sip when desired and this also lets the flavours develop. How you garnish is personal choice, I’m a basil, cucumber, mint, Olive oil kind of a gal, my husband adds finely chopped raw onion. Add an ice cube or two to your bowl or glass a drizzle of aged sherry vinegar or PX is delicious too.
Check out more recipes from the La Rosilla Cocina at our Lifestyle Blog, Unique & Delicious.
- 1kg watermelon, chopped
- 3 large tomatoes, deseeded
- 1 cucumber, if English leave peel on, spanish peel.
- 1/2 red onion chopped.
- 2 cloves of garlic.
- 1 tsp of salt flakes
- Extra virgin olive oil
- Sherry vinegar to taste
- a few basil leaves
- a few mint leaves
Using a hand-held blender, or food processor combine all the ingredients and purée together. Taste and season to your liking, garnish as you wish.