Gazpacho or summer in a bowl! There’s no more seasonal than this cold soup. We need freshness and all the vegetables and herbs, mixed or not, are there to bring it to us, this saving freshness in the event of a heat wave. In Spain, particularly in Andalusia, we mix bread and vegetables. In the Alentejo, Portugal, we cut the vegetables into small cubes. For the rest, it’s pretty much the same. Ice water or ice cubes, crushed or chopped garlic, large croutons or small croutons of bread…, it doesn’t matter. The important thing is that we enjoy the cool.
: 20 min – Cooking
: 5 min – Cost
: * – Difficulty : *
For 6 people: 1 kg of tomatoes, 1 cucumber, 1 red pepper, 1 green pepper, 1 onion, 3 cloves of garlic, fleur de sel, 5 cl of olive oil, 3 cl of wine vinegar, 100 g of stale bread, fresh and dry oregano, pepper.
Immerse the tomatoes in boiling water for 5 minutes to peel them easily. Then cut them into small cubes. Peel and pound the garlic, mix it with oil and vinegar. Cut the bread into small cubes also and add a small part to the oil mixture with a teaspoon of dry oregano. Let the bread swell a little so that it absorbs the liquid. Book. Continue to dice, peppers, cucumber and peeled onion. In a large salad bowl, combine tomatoes, bread, cucumber, peppers and onion. Add salt and pepper. Thimble 2 or 3 sprigs of fresh oregano. Pour the bowl of oil preparation over the rest of the vegetables. Add 1.5 liters of water. Mix and refrigerate until ready to serve.
: Add about twenty ice cubes in the salad bowl and serve the gazpacho immediately.
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