Gazpacho is a chilled soup originating in Spain and an ideal low-calorie summer meal appealing to vegetarians and meat-lovers alike. It is dead-simple to make (with the added advantage that you make it in advance) and its fresh flavours simply cannot be beaten. You can have a little fun with your garnishes – avocados are a great option, making the dish more filling and substantial. As for the tomatoes – buy the best organic ones you can afford.
- 5-6 tomatoes, chopped
- ¼ red onion, roughly chopped
- ¼ cucumber, peeled and roughly chopped
- ½ red pepper, roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1 TB olive oil, plus additional teaspoon to drizzle
- 1 TB sherry vinegar
- salt and pepper
- garnishes of your choice (we used slices of avocado, cayenne pepper & diced red onion)
- Simply place all the ingredients into your blender and blend to your liking. Some like it chunky, others like it smooth. (Some people blend until semi-smooth, then remove half and blend the remaining to smooth – then combine with the chunky half – entirely up to you.)
- Season to taste and divided between two bowls, drizzle with a little olive oil and garnish as you wish.