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Gazpacho Andaluz - Chilled Tomato Soup

Friday, 20 June 2014

Summer is just around the corner. This corner the next street. Maybe a couple of streets ahead. Just a few miles driving from here.

Anyway, I really love summer. It is my favourite DAY of the year.


Where has the summer gone? It is rainy, windy and cold.

But I have started my very own battle against bad weather. Tank top and flip-flops on. Beach boys out loud. Dinner on the patio.

Why over this year every month seems to be the wettest since records began?



Days keep flying by and pages of the calendar getting ripped off like toilet paper. July is approaching dangerously and my strategy doesn’t seem to be working. Maybe I need to use my super-secret masterstroke: set up my paddling pool and dust off my swimsuit. This may definitely encourage the elusive British summer to come. Or maybe it will make it run away even more… who knows.


This week recipe is a truly delicious soup perfect for serving ice-cold and it's particularly refreshing if we're lucky enough to have hot weather: gazpacho. An unpronounceable and typical southern Spain dish perfect to encourage summer to stop being shy and come out and warm our days.


WHAT DO YOU NEED
1kg Ripped Tomatoes
3 Carrots
1 Red Pepper
1 Green Pepper
1 Bundle Spring Onions
½ Cucumber
2 day-old crusty bread
1 Garlic Clove
1cup Extra Virgin Olive Oil
1tbsp Vinegar
Salt and pepper to taste
A pinch of parsley

For the garnish

200 gr Cured Ham in Small Cubes
2 Slices of toast
1 Boiled Eggs in Small Cubes




WHAT DO YOU DO

Blend the tomatoes, peppers, cucumber, garlic, carrots and spring onions together in a blender until smooth. Add very cold water and then the bread slices one at a time and blend each into the mixture until smooth. Drizzle with the olive oil and vinegar and season with salt and pepper. Keep it in the fridge until served.


Serve in individual bowls and garnish with the cured ham and egg cubes and sprinkle a bit of parsley on top. Dip the toasts in and enjoy!


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