Author Notes
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
Ingredients
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6
medium ripe tomatoes, peeled and deseeded
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0,5
red pepper, deseeded
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0,5
green pepper, deseeded
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1
medium cucumber, peeled and deseeded
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1
medium onion
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2
garlic cloves
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3 tablespoons
olive oil
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2 tablespoons
balsamic vinegar
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0,5 cups
fresh basil, chopped
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Salt and freshly ground pepper, to taste
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Croutons for serving (optional)
Directions
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Cut all vegetables into cubes and place in a large bowl. Add the garlic, salt, pepper, oil, vinegar and basil.
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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.
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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.
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