Gazpacho - Cold Tomato Soup

August 21, 2016

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Gazpacho - Cold Tomato Soup — Photo by Daniela

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

Serves: 3-4

1200 grams tasty and ripe tomatoes
1-2 cups warm water
2 cups cudiced cucumber (peeled and deseeded)
1 cup diced sweet green pepper
1 teaspoon agave syrup
6 tablespoons virgin olive oil
2 pieces garlic clove
pepper
salt
4 tablespoons apple vinegar
100 grams bread croutons (optional)
100 grams diced goat or feta cheese (optional)
1/2 sweet green pepper, sliced (optional)
1/2 peeled and deseeded diced cucumber (optional)

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.
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.
Serve chilled with croutons, green pepper slices, diced cucumber and cheese.