Gazpacho is a delicious, cold soup – ideal to eat (drink?) in hot weather! I made a batch of gazpacho for the vegetarian barbecue I threw recently for my family.
Gazpacho soup is very easy to make. A little preparation is required in the form of skinning the tomatoes, but other than that, it’s a case of throwing the ingredients into a blender and whizzing until smooth!
A selection of vegetables are required for gazpacho – ripe tomatoes, pepper and cucumber, as well as some garlic and basil, red wine vinegar and olive oil
To take the skins off the tomatoes, you cut a cross in the base of the fruit and place into a pan or bowl and cover with boiling hot water for a few minutes. The skins loosen and you are then able to peel them away quite easily with a knife.
It’s best to chop everything into equal-ish size so that they all get evenly blended together.
A whizz in a blender (or in my case, smoothie maker in batches, as our blender is packed away still!) and then into the fridge to chill off. When ready to serve, I gave it another whizz with some ice to make the gazpacho really cold.
NotOnTheHighStreet.com sent me a gorgeous glazed terracotta three dip tray set to review and I thought that this soup was the ideal thing to road test them with!
At 30cm long and 5cm wide, the tray holds the three bowls, but is also handy for a baguette or similar, even some nibbles like breadsticks or crudités.
The bowls are a good size (5cm wide by 4cm deep) for small bowls – ideal for dips or tapas type goodies – olives, nuts, cheeses etc. Or of course, my gazpacho soup!
The set is dishwasher safe which is a good thing, and feels really solid and rustic, which I just LOVE The set is sitting quite proudly on my counter top, rather than tucked away in a cupboard! At £15 for the set which is made of glazed terracotta in Portugal, it is an ideal present to yourself or someone else! Especially if you love to entertain (which, if you are a reader of my blog, you’ll know I am!)
I’ve purchased many things from notonthehighstreet.com over the years – it’s such a nice website to find interesting and quirky items as gifts for others or for yourself and your home.
You might also like to check out these 3 Tasty Tapas Recipes Using Olives
- 700g ripe tomatoes, skins removed, chopped
- 10cm piece of cucumber, peeled and chopped
- ½ red pepper, deseeded and chopped
- 1 garlic clove, crushed
- handful fresh basil
- 4 tbsp olive oil
- 1½tbsp red wine vinegar
- water to thin down if required
- Place all the ingredients apart from the salt into a blender and whizz until smooth.
- Taste and add salt to your tastes. Adjust with more oil/vinegar if you feel it is needed.
- Thing down with water, again if you feel it is needed.
- Place in the fridge to chill until needed.
- Before serving, re-blend with a few ice-cubes to really chill the gazpacho down and pour into small bowls or glasses to serve. Add some torn basil on the top if desired.