Gluten Free, Vegan Gazpacho Recipe – Quick and Authentic Spanish Gazpacho

There is nothing more appealing on a warm summers than day and a cold and tasty bowl of Gazpacho. This reminds me so much of summer days spent in Spain / mainland Europe, available in every corner store by the gallon, the fact that we cannot get the authentic experience this year due to Corona, I’ve tried to recreate it in my own home / garden with this recipe. I hope you enjoy it as much as I do.

Total Time: 60 Minutes

Difficulty: Easy

Serves: 4

Equipment – you will need a food processor and large glass bowl

Ingredients:

• x 8 Large Ripe (chilled) Tomatoes (remove seeds)

• 1 cucumber

• x 1 Green Bell Pepper (remove seeds)

• Garlic Bulb (use only a few pieces of the Garlic or more depending on how much garlic you like but it isn't cooked so the flavour comes through quite strong )

• A Large Tablespoon of Sea-salt or pinch of Rock-salt

• Pepper for seasoning

• Extra Virgin Olive Oil

• Balsamic Vinegar

• Ice-cubes

• Handful of pine-nuts

Method:

• Once you have chopped and de-seeded the tomatoes, Pepper and cucumber put into a large bowl and add the seasoning – the salt and pepper as much as you need – I think a sprinkle of the rock salt should be fine and a few twists of the pepper mill.

• Chop up the garlic bulbs and add to the mix

• Now add a generous swirl of extra virgin olive oil and a Large tablespoon of Balsamic vinegar

• Mix everything in the bowl then add to the fridge for 30 minutes to chill (you can skip this step if you are under time pressure but remember we want the gazpacho to be served chilled)

• After 30 minutes, remove the ingredients from the fridge and add to the blender / food processor

• Add in the ice cubes – approx one tray or half a try if your tray is large (you don't want it too watering when the ice cubes melt if you are planning to refrigerate after so make a judgement call)

• Mix everything up on the blender until smooth. Taste to see if you are happy with the consistency. You should have a thickish smooth consistency and the soup should be a pinkish / reddish hue

• Add to your serving bowls and drizzle a spoonful of extra virgin olive oil to the top

• Toast the pine nuts gently on the pan for a couple of minutes until lightly roasted and add to the soup for décor

• You can keep refrigerated for 24 hours if you make a batch but is best served fresh and chilled

#gazpacho #recipe #soup #summer