And so begins our last week in Barcelona. It’s amazing how time flies when you’re on vacation! We’re still enjoying ourselves very much and especially enjoying the delicious food we grew up eating.
We took another trip to our dad’s garden and again, we brought back tons of sweet, ripe tomatoes. And since a trip to Spain would not be complete without a good gazpacho, we used them to make a huge batch, enough to feed the entire family.
The authentic Spanish Gazpacho is a cold soup made from tomatoes, cucumbers, red bell peppers and garlic and seasoned with olive oil, vinegar and salt. As far as we’re concerned, this is the only cold soup that can be labeled “gazpacho”.
Hope you enjoy it!
- 3 medium red bell peppers, roughly chopped
- 3 large cucumbers, peeled and roughly chopped
- 12 medium ripe tomatoes, roughly chopped
- 1 large clove garlic (optional)
- 2 cups water
- 3/4 cup extra virgin olive oil
- 1/4 cup + 1 tbsp apple cider vinegar
- 1 tsp salt or to taste
- 1/4 cup + 2 tbsp plain bread crumbs
- Home made croutons (recipe follows)
- Place all the ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth
- Pour through a fine mesh strainer to get rid of tomato and pepper skin and cucumber seeds.
- Chill for a couple of hours before serving.
- 1 large french baguette
- 1/4 cup olive oil
- 1/4 tsp salt or to taste
- Dice the baguette and place in a large bowl
- Drizzle with olive oil and season with salt. Spread the bread cubes on a cookie sheet lined with tin foil in one single layer
- Bake at 400F for 20 minutes or until golden brown
- Serve on top of the gazpacho.
- Enjoy! From May I have that recipe