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
tasty and ripe tomatoes
cudiced cucumber (peeled and deseeded)
diced sweet green pepper
virgin olive oil
bread croutons (optional)
diced goat or feta cheese (optional)
sweet green pepper, sliced (optional)
peeled and deseeded diced cucumber (optional)
In This Recipe
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.