What are we going to do with too many home grown tomatoes? we make gazpacho! A meal that is good for the soul. My top secret trick is to saute the tomatoes with a lot of crushed garlic. This adds an excellent flavour to gazpacho. Set aside to cool and blend with the rest of the ingredients. This recipe is fairly simple and what a wonderful feeling to be able to make your own meal in a snap, especially if you are a kitchen newbie.
1 slice of white old bread
1 2 tbsp. sundried tomato paste
1 to 2 red chilli, deseeded and roughly chopped
small size cucumber, peeled and roughly chopped
10 ripe tomatoes, deseeded and roughly chopped
2 tbsp. sherry vinegar
fresh chives to garnish
a few olives stoned and sliced (optional)
Water 200ml to 300ml
Tear and place the bread in a blender plus 2 tbsp. vinegar and spin. Right after 5-7 minutes add slowly the rest of the ingredients and whizz again. Add water or cold vegetable stock to achieve consistency according to your liking. Season and chill for 20 minutes or overnight.
If you want to take it a step further, you can by simply adding a few more chillies for an extra fiery gazpacho.
This is best served with croutons.