Apparently the ‘real’ Gazpacho has bread in it, but I prefer the ‘clean’ version with fresh bread or other bread things on the side. Easy to modify to suit your taste. Even better the next day!
(Recipe adapted from Ina Garten)
1 medium cucumber, halved and seeded
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
1 red chilly
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup good olive oil
salt & pepper to taste
1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onion and chilli. Put all vegetables into a food processor fitted with a steel blade and process it until the mixture appears creamy.
2. Transfer the mixture into large bowl or saucepan and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the tastier it gets. To garnish you can add finely chopped onion, tomato, cucumber or small croutons on top. I’ve just splash extra olive oil on top before serving. We had it with Empanadas on a side, the combination of flavours, cold and hot was wonderful!