As a home cook who loves efficient recipes, I've perfected this express gazpacho—a chilled Spanish soup that's perfect for hot summer days. Made with fresh tomatoes and peppers, it's not only delicious but incredibly economical.
Here's my streamlined version for busy home chefs.
Prep time: 20 minutes
1. Wash the tomatoes, remove the stems with a sharp knife, and blanch them in simmering water for 20 seconds. This makes peeling effortless. Shock them immediately in a bowl of ice-cold water to stop cooking.
2. Quarter the tomatoes, remove seeds, and add the peeled, seeded pieces to a blender.
3. Peel the cucumber, halve lengthwise, remove seeds, and dice.
4. Seed and dice the peppers, peel the onion and garlic cloves. Slice the onion and roughly crush the garlic.
5. Add all chopped veggies to the blender with olive oil and balsamic vinegar. Season with salt and pepper.
6. Blend starting on low speed, then increase to high for a smooth, homogeneous mixture.
7. Taste and adjust seasoning. Refrigerate for at least 1 hour.
Serve chilled in bowls or verrines. Garnish with fresh mint or basil leaves for an elegant touch—these herbs pair beautifully with gazpacho.
In a rush with unexpected guests? Chill the gazpacho in the freezer for 30 minutes or add ice cubes when serving for instant refreshment.
Always shock blanched tomatoes in ice-cold water to preserve their fresh flavor.
Batch-prep ahead: Make a large quantity, freeze extras, and thaw for effortless entertaining or no-cook nights.
1 kg tomatoes: €2.50
1 cucumber: €0.99
1 green pepper (~100g at €3/kg): €0.30
1 red pepper (~100g at €3.30/kg): €0.33
Total: €0.68 per serving or €4.12 for 6
