Author Notes
This cold tomato soup is a real Spanish classic which I brought home from a holiday trip to Valencia (thank you, Estelle!!)
It might be a bit more work, but it is definitely worth it. This Gazpacho needs ripe and tasty tomatoes – make sure to buy a good organic quality. —Daniela
Ingredients
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1200 grams
tasty and ripe tomatoes
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1-2 cups
warm water
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2 cups
cudiced cucumber (peeled and deseeded)
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1 cup
diced sweet green pepper
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1 teaspoon
agave syrup
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6 tablespoons
virgin olive oil
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2 pieces
garlic clove
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pepper
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salt
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4 tablespoons
apple vinegar
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100 grams
bread croutons (optional)
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100 grams
diced goat or feta cheese (optional)
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1/2
sweet green pepper, sliced (optional)
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1/2
peeled and deseeded diced cucumber (optional)
Directions
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Scratch the tomatoes crosswise at the top and cover completely with boiling water. Strain after 3-5 minutes. The skin should come off automatically now. Remove the core, dice the tomato flesh and put 6 cups into a bowl together with 1 cup of warm water, the cucumber and green sweet pepper cubes, 5 tablespoons of virgin olive oil and garlic.
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Season with pepper, salt and apple vinegar and blend until creamy. Pass the puree through a sieve. Add another cup of warm water, 1 tablespoon of olive oil and the agave sirup and mix well. Put in the fridge for at least 4 hours.
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Serve chilled with croutons, green pepper slices, diced cucumber and cheese.
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