Gazpacho

Here is an Italian twist on how to prepare Gazpacho, the famous cold soup of Spanish origin.

Ingredients

• 1 kg of ripe tomatoes
• 1 red bell pepper
• 1 cucumber
• 1 small red onion
• 2 cloves of garlic
• 60 ml of red wine vinegar
• 60 ml of extra virgin olive oil (preferably Italian)
• Salt and black pepper to taste
• A bunch of fresh basil (to add an Italian touch)
• Cold water, if necessary, to adjust the consistency

Preparation

1. Start by washing and cleaning all the vegetables. Peel the tomatoes after blanching them for a few minutes to make peeling easier, then cut them into pieces.
2. Clean the pepper by removing the inner parts and seeds, then roughly chop it.
3. Peel the cucumber and slice it.
4. Peel the onion and chop it roughly.
5. Peel the garlic.
6. Put all the ingredients into a blender (tomatoes, pepper, cucumber, onion, garlic, vinegar, oil, salt, pepper, and basil) and blend until you have a smooth cream. If the consistency is too thick, add some cold water.
7. Taste and adjust the seasoning with salt, pepper, or vinegar as you like.
8. Allow the gazpacho to cool in the refrigerator for at least a couple of hours before serving.

Curiosity

Traditionally, Gazpacho is a soup that is ideal for cooling off during the hot summer months in Spain. The addition of fresh basil is an untraditional twist, but one that we in Italy like to apply because it gives a special and refreshing aroma to the dish. Moreover, Italian extra virgin olive oil contributes to adding a touch of quality and Mediterranean flavor.

And remember, Gazpacho can be served with toasted bread croutons or with a drizzle of raw extra virgin olive oil to enhance its flavor. Enjoy your meal!