GAZPACHO

Gazpacho is one of the most traditional Spanish dishes. It is considered a cold soup, although it is not a description I like. Gazpacho is gazpacho, and that is a definition in itself.

And you can find as many gazpacho recipes as households are in Spain. I do not know 2 people that prepare gazpacho in the same way. And, although the main ingredients are tomatoes, the rest can vary. My advise is that you search for a few different recipes, try them and then adjust the recipe to your own personal taste.

So, this is MY gazpacho recipe.

Ingredients for 1.5 litres of gazpacho: 500 gr of beef tomatoes, 1 lemon, half green pepper, salt, 1 clove of garlic, tiny amount of onion, olive oil and water.

As you can see I do not add bread to my gazpacho. If you would like the gazpacho to have a thicker texture then just add more tomatoes instead of bread.

Add to the blender the tomatoes cut in halves or quarters, the half pepper, the garlic, the amount of onion that you would like, the peeled lemon (make sure you take all the seeds out), 1 soup spoon of salt, about 2-3 fingers of olive oil, and cover it with water up to the 1.5 litres mark.

Simply switch on the blender and leave it mixing until all the ingredients become liquid.

A hint, the color has to be orangey, then you will know it is ready.

If you add some ice to it becomes a really refreshing drink. If you add a diced boiled egg and some Spanish ham then you have a main dish.