Preparation time: 30 minutes
Hi everyone! First of all, massive DISCLAIMER: I don’t think what I made is actually Spanish gazpacho. Living in Madrid, I have had a lot of that so far, and what I made is not it. However, mine tastes pretty good too. And it’s refreshing and healthy, ‘cos it packs A LOT of veggies. And I mean, A LOT. And it’s one of the easiest things ever to make. The recipe looks ridiculous (basically, chop everything and blend).
- 1 red onion
- 2 cloves garlic
- 1 bunch of spring onion (optional)
- 1/2 cucumber
- 2 carrots, peeled
- 2 stalks celery
- 2 salad tomatoes
- 2 red peppers, deseeded
- 300 mL vegetable stock
- 300 mL passata
- 4 tbsp wine vinegar
- 5 tbsp olive oil
- 1 tbsp sugar
- Tabasco/harissa (to taste)
- Basil leaves (or dry basil)
- Salt and pepper
- 1 slice white bread
- I’m just separating the vegetables for blending because my blender is very small. If you have a big blender, feel free to blend them all together.
- About the bread, I didn’t use any because I wanted to make a healthier version, but in order to get a fuller consistency, tear the bread into pieces and blend with the rest of the veggies.
- Chop the onion and the garlic. Blend.
- Chop the cucumber, carrot, and celery. Blend.
- Chop the tomatoes and the red peppers. Blend.
- If you have a small blender like me, combine the blended vegetables with the passata, stock, vinegar, sugar, spices and tabasco in a bowl. If you have a big blender, lucky you, blend it all!
- Season to taste with the spices. Stir in olive oil (I used extra virgin).
- Store in fridge for 2 hours or longer and have it cold!
- Serve with a drizzle of olive oil and basil leaves (I didn’t have any fresh ones at the time so I added some dry basil.)
- Told you it would be easy. Enjoy!