Two days ago I made my first Gazpacho soup thanks to a recipe that my friend Sayuri gave me. It turned really good so I think I want to share the recipe with all the Chichipanguanorrea 3.0 visitors.
3x Red tomatoes
2 Cloves of Garlic
1 Red Bell Pepper
The equivalent of 5 slices of sliced bread, but of an old (hard) baguette.
1 tbl spoon Olive Oil
1 tbl spoon Balsamic Vinegar
Cut and cook for 15 minutes the bell pepper, the carrot and the garlic with 2 cups of water.
Peel the cucumber and cut it in chunks. Cut the tomatoes as well and break the baguette into pieces.
Pour 1 cup of the water used to cook some of the ingredients into the blender, and blend the cucumber, the tomatoes and the onion. LET THE WATER COOL DOWN A BIT BEFORE USING THE BLENDER.
Add the oil and the vinegar and half of the bread and turn on the blender again.
Put the cooked ingredients in the blender, the rest of the bread and slowly add more of the water you used for cooking if necessary (probably half of what is left). The gazpacho is supposed to be very thick.
Add salt and pepper.
Put it in the refrigerator. Before consuming, take it outside the refrigerator for 20 min.