This week you should have most of the items to make gazpacho. It's so lovely and refreshing on a hot day.
This recipe is pretty good. I use cider vinegar instead of sherry vinegar. I think an hour of marinating is enough.
- 500 g tomatoes
- 1 beaver dam pepper
- 1 cucumber
- a few cloves of garlic
- 1 small red onion
- 1 tsp salt
- 1 tbsp vinegar
- 1/3 cup of really good olive oil
Peel and deseed cucumber. Deseed the pepper. Chop all the other veggies and put in a bowl with the salt, vinegar and oil. Mix well and leave to marinate in the fridge for 1 hour to overnight.
Blend in a blender, food processor or with a stick blender until it's a smooth as you like. You can drizzle in more oil while blending if you like more olive oil flavour. Sometimes it's strained but I prefer it thick. Serve straight away with some bread.
