It's summertime, which means an abundance of hot temperatures, cucumbers and tomatoes. Time to make a classic Andalusian dish that incorporates the fresh produce of the season, chilled, and served as a hot afternoon treat.
Andalusia is a very hot place in the summertime, thus the need for siesta and this delicious cold soup. Gazpacho is available in every nook and cranny in Seville, one of my favorite cities in the world. It's served out of a pitcher, as a beverage, before the meal. So, get out your blender, pick some fresh veggies from the garden and let's get cooking!
- 2 lbs of red ripe tomatoes (I prefer heirloom because they are meaty)
- 1 Anaheim pepper
- 1 seedless cucumber
- 1 small red onion
- 1 glove garlic
- 2 teaspoons of sherry vinegar
- 1/2 cup olive oil
- Salt to taste
- Rough chop all of the veggies and remove the seeds from the pepper.
- Combine all of the veggies in the blender.
- Blend at high speed for a couple minutes.
- While still blending, add the vinegar and a teaspoon of salt.
- Slowly drizzle the olive oil until the mixture is creamy.
- Pour the mixture through cheese cloth into a pitcher and chill.
- Before serving taste test and add salt if needed.
- Garnish with bits of cucumber, tomato, and onion and serve with crusty bread.