Gazpacho is a Spanish summer classic – refreshing and delicious, it’s packed with fibre and vitamins and also perfect for vegetarians or vegans. Here’s how to make it at home.
INGREDIENTS
- 1 kilo ripe tomatoes
- 1-2 garlic cloves
- 1 white onion (optional)
- 1 green pepper
- 1 cucumber
- 3 tbspns sherry vinegar
- Extra virgin olive oil
- Chunk of white bread (baguette, for example.)
- ¼ tspn cumin seeds (optional)
METHOD
1. Peel tomatoes after placing them in scalding water for a minute, or simply halve them and grate the pulp into a bowl.
2. Peel onion and garlic clove, chop roughly Wash pepper, remove stem and seeds from inside, chop roughly.
3. Peel the cucumber, chop coarsely.
4. Put bread in bowl of cold water until it’s soaked. Squeeze excess water out.
5. Add all ingredients to a large bowl or blender, and blend thoroughly until mixture is smooth.
6. Place in fridge to chill.
CHEF’S TIP:
Try red peppers, chunks of melon or peeled apple to add different flavours to your gazpacho. Use tomatoes only to make salmorejo, which is traditionally garnished with chopped hard-boiled egg, jamón serrano or even flakes of tuna.
For regular updates, pictures and videos of Lanzarote be sure to like and follow our Facebook page “Gazette Life Lanzarote”.
