Gazpacho was one of my favorite dishes when I lived in Spain. This is a MUST try recipe. It is easy, easy, easy to make and wonderful to eat.
Each province in Spain has its own version of this traditional dish, and this version is the one that is favored in Madrid, where I lived so many years ago. Even though it is called the “Spanish Summer Soup” and is delightful on hot summer days, my family enjoys it year round.
- 6 thin slices of bread
- 3 large very ripe tomatoes (homegrown are best)
- 1 cucumber
- 4 tablespoons virgin olive oil (good quality)
- 2½ cups water
- 2 tablespoons wine vinegar
- 2 teaspoons salt
- 2 large cloves garlic, pressed
- ½ teaspoon ground cumin
- 1 large tomato
- 1 small cucumber
- 2 slices of bread
- 1 green bell pepper
- Coarsely chop the tomatoes and cucumbers and place in a large bowl.
- Break the bread into small pieces and add to the vegetables.
- With a wire whisk thoroughly mix the olive oil, water, vinegar, salt, cumin, and garlic.
- Pour over the bread and vegetable mixture and let soak for 1 hour.
- Puree in a blender until smooth and refrigerate for at least 1 hour.
- Serve in well-chilled bowls.
- Serve with the following garnishes: 1 large tomato, cucumber, green pepper, and 2 slices of bread (crusts removed) – all finely diced and placed in small dishes.
- When the soup is served, pass the dishes of garnish around the table and Invite each person to sprinkle their choices on the soup.
Serves 6 to 8