Of Spanish origin, the gaspacho is THE cold soup of summer! I love to prepare it and serve it very fresh, at the aperitif or as starter. After my version in watermelon, I deliver today the “traditional” recipe with tomatoes, cucumber and pepper. My personal touch? I use cherry tomatoes, slightly more acidic which give even more freshness to the soup.
In any case, prefer very tasty, well ripe and full of flavor vegetables, exit the tasteless tomatoes from hyper markets, if you can, go to a small producer or to the market ;-)
And as I like the dishes that “sting” a bit, I twisted my gaspacho with a hot sauce with chipotle and garlic: not too hot but perfumed, it was absolutely perfect With my gaspacho!
- Reserve 3 cherry tomatoes, 1/4 of the sweet pepper and 1/4 of the cucumber then cut the rest into coarse pieces. Finely mince the onion, squeeze the garlic, chop the basil and some mint leaves. Remove the crust from the bread slices and cut into cubes.
- Put all the vegetables, bread and herbs in a large bowl. Season with a dash of Xeres vinegar, salt, pepper and hot sauce to your taste.
- Finish with 3 tablespoons olive oil, mix well and marinate for at least 2 hours in the refrigerator.
- Mix with a little water, depending on the final consistency you want.
- Cut reserved vegetables into brunoise. Serve the gaspacho in bowls or plates, sprinkle with vegetable dices, one or two leaves of mint and add a dash of olive oil.