Gazpacho

To make gazpacho I always use my blender, this is ideal to mash all the vegetables and it easily fits. By mashing the soup in the blender I hardly have to sieve the soup afterwards.

Boil some water for the tomatoes, make a small cross in the upper skin of the tomatoes and put them in a bowl. Poor the boiling water on top. You’ll see that the skin of the tomatoes is releasing from the tomatoes; drain down the water and rinse the tomatoes with some really cold water. Peel of the skin and cut the tomatoes into large blocks. Put them in the blender.

Cut the edges from the cucumbers, take of the skin and cut the cucumbers into large blocks as well, add them to the tomatoes. Peel off the onion, cut it in fourth and add to the tomatoes.

Cut the chili pepper in half and take out the seeds. Chop the chili pepper.

Cut the green pepper in half, remove the seeds and cut it in eatable pieces. Add both peppers to the blender.

Peel the garlic, cut it in half and remove the root. Squeeze the garlic with the rest of the vegetables. Squeeze the lemon on top. Add some olive oil, salt and pepper and blend everything.

It will take some time till the vegetables become a soft soup. If you feel that the soup is too thick, you can add some additional cucumber.

Taste the soup and add some additional olive oil, pepper and salt if needed. If the soup isn’t smooth enough, you can sieve it before putting it into the fridge.

Once the soup is ready, put it in the fridge for several hours. You need to serve the soup cold.

I always like to add a bit of a bite to the soup, therefore I cut some cucumber, green pepper and onion into very small blocks. Chop some pine nuts with them. It will add some freshness to the cold and hopefully a bit spicy tomato soup.

Serve the soup into small glasses, put a tablespoon of vegetables on top of the soup just before serving it and finish off with a bit of olive oil.