I thought the most obvious thing to do after Spain would be posting a Spanish recipe. Not just any recipe but a typical summer one. For those going to Spain any time soon maybe a word of warning: Be prepared it’s too hot! How hot? Well, Madrid was like 42 degrees (and Andalusia is even hotter). So if you’re not used to it avoid the midday sun. If you have to go outside try to find a place in ‘la sombra’ and wear a hat, a big hat, that covers up your shoulders. That said, it’s time for our delicious summertime recipe. This week’s dish will be the refreshing GAZPACHO. Also known as the Spanish cold soup. Although I’m not really a fan of cold soups this one is actually not that bad at all. Especially during warm days when we can lose our appetite experts recommend eating plenty of tomatoes, cucumbers, watermelons, pineapples etc. (known as cold foods in chinese medicine, see below). Light meals such as gazpacho are therefore ideal to beat the heat a bit 🙂 As for me, I’m going to Turkey tomorrow so I’m probably not going to be around for the next 3 weeks. Happy holidays!
- 5 ripe tomatoes
- 1 onion
- 1 cucumber
- 1 or 2 bell peppers (I used red and green)
- 1 clove garlic
- 1 tablespoon tomato paste (or 2 tablespoons pomodoro)
- 1 teaspoon sambal (optional)
- chopped mint and parsley (or basil)
- 5 tablespoons of olive oil
- 1 tablespoon vinegar
- salt and pepper
Peel the tomatoes, chop them roughly and put in a food processor. Chop the other vegetables roughly too and place them all in the food processor. Puree the mixture until everything gets smooth. Take the mixture into a bowl and add tomato paste and sambal to the mixture. Stir till everything combines well. Lastly, add vinegar, olive oil, salt and pepper and garnish your gazpacho with chopped mint leaves and parsley.
Serve cool and with bread!