glorious garden gazpacho
Giving this soup a good chill in the fridge before serving is key to developing the flavours. An hour is good, overnight is fine too. You may first taste it and think it not garlicky enough. I recommend you wait a bit and taste again as the garlic flavour needs a bit of time to bloom.
Servings 4 -6
Ingredients
- 6-7 very ripe medium-sized tomatoes
- ½ a long English cucumber peeled if you like
- 1 red yellow, or green pepper
- 2-3 cloves of garlic peeled and smashed
- ¼ cup good quality extra virgin olive oil plus more for serving
- 1 cup cold water
- 2 tablespoon red wine vinegar or sherry vinegar
- salt and pepper to taste
Instructions
- Rinse all of the produce and cut into chunks. Place in the jar of a blender with the smashed garlic, olive oil, water, and vinegar.
- Pulse a few times to combine, then run for about 2 minutes until very smooth. Season with salt and pepper to taste.
- Transfer the soup to a bowl or glass jar, and refrigerate for at least one hour.
- When you're ready to serve, pour into bowls or small glasses. Drizzle a bit of good olive oil over the top, and serve.