My mother makes the gazpacho as it is tradition in Portugal, with the vegetables cut into very small pieces but whole, not in a purée. I like it, but this version done in Andalucia, Spain, is more appreciated in my house, especially among the youngest. —Paula
medium ripe tomatoes, peeled and deseeded
red pepper, deseeded
green pepper, deseeded
medium cucumber, peeled and deseeded
fresh basil, chopped
Salt and freshly ground pepper, to taste
Croutons for serving (optional)
In This Recipe
Cut all vegetables into cubes and place in a large bowl. Add the garlic, salt, pepper, oil, vinegar and basil.
Puree the vegetables with a hand blender (or use a blender or food processor). Stir and adjust the seasoning. If you think the gazpacho is very thick, add a little water or cold vegetable stock. On the contrary, if you find it very liquid, you can add some croutons or stale bread.
Keep in the refrigerator, in a covered container, for 3 to 4 hours, it may be more, for the flavors to blend and the soup becomes cold. Serve sprinkled with small bits of raw vegetables and croutons.