This simple gazpacho recipe is a perfect summer soup recipe that’s light, refreshing and bursting with flavour. Made with fresh tomatoes, wood fired bread and fresh herbs, you’ll want to eat it all summer long!
There are lots of thing I miss most about winter, the beautiful winter sun, cosy knits or curling up in a blanket while reading a good book and sipping on hot chocolate. Although the warm weather is nice too, I always long for cold days and snuggly things.
I especially love the comforting and richness of winter cooking, my favourites being, hearty soups. I love the flexibility of what you can make, from elaborate soups with exotic ingredients to making a batch using whatever is going off in your fridge. Either way, there almost always delicious and hit the spot on a cold winter’s day.
Over the warmer months, I crave lighter, more refreshing foods and gazpacho is both of these. Made using fresh, juicy tomatoes, fresh herbs and breadcrumbs to give it a beautiful thick texture, this simple gazpacho recipe is going to be your best friend over the summer.
The recipe couldn’t be simpler, you basically blend all the ingredients to your desired consistency and SERVE. So simple huh?
You can either make your soup chunky or smooth, I like both but smooth probably my favourite. I hope you enjoy this simple gazpacho recipe and that your Summer is filled with lots of good food and fun.
What do you like to eat over the summer? What’s your favourite recipe?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
Ingredients (makes around 2L):
- 2 slices of bread, toasted (or woodfire is best!)
- 2 tablespoon white wine vinegar
- 3 Roma tomatoes, roughly chopped
- 2 red capsicums, seeded and roughly chopped
- 2 Lebanese cucumber, roughly chopped
- 1 spanish onion, peeled and roughly chopped
- Small handful fresh parsley
- 1 clove garlic
- 1/4 olive oil
- 1/4 cup red wine vinegar
- 1.5 tablespoons sugar (adjust to taste based on acidity of the tomatoes)
- 750mL (3 cups) tomato juice
- Tabasco to taste
- To serve: chopped cucumber
1. Toast the bread, pour over the white wine vinegar and set aside.
2. Here you need to choose if you want a smooth or chunky soup. For smooth, mix the vinegar soaked bread with the rest of the ingredients + extra tablespoon of red wine vinegar in a blender to your desired consistency. If you prefer a somewhat chunky soup, mix the vinegar soaked bread with the rest of the ingredients on the lowest setting and be careful not to over process (don’t add extra red wine vinegar).
3. Pop into the fridge to chill for at least 4 hours before serving.
4. Garnish with chopped cucumber.
Storage: in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another “Around The World” recipe, try my African peanut stew.
Anisa – The Macadames. xx