Beat the heat with this vibrant, chilled gazpacho—a Spanish classic that's perfect for summer dining.
Ingredients
Serves 4
Prep time: 20 minutes + at least 1 hour chilling
Instructions
Peel the cucumber and halve it lengthwise. Scrape out the seeds with a teaspoon. Dice a quarter of the cucumber into tiny cubes for garnish; coarsely chop the rest. Halve the peppers, remove the seeds, and chop coarsely. Peel and chop the shallot. Score the tomatoes crosswise at the base, blanch briefly in boiling water, then shock in ice water. Peel, quarter, and seed them.
Puree the chopped vegetables in a blender with all remaining ingredients except the basil. Gradually add about 250 ml ice-cold water until smooth and pourable. Season with salt and freshly ground pepper to taste.
Chill the soup and cucumber cubes, covered, in the fridge for at least 1 hour. Adjust seasoning with extra vinegar, salt, or pepper if needed. Serve in bowls topped with cucumber cubes and fresh basil leaves.
Enjoy your meal!
Recipe and image: Beeldigbeeld/Stockfood
