Gazpacho.  It is such a beautiful pain in the ass to make, and so worth it…

First, you score the tomatoes and blanch them to take off the skin


Then you blend them with cucumber, red pepper, onion, garlic, olive oil, salt, and red wine vinegar


Next, you strain the soup to remove all the bits


Finally, (and I mean it, this is a messy and long process) serve with sweet corn, garnish of onions, peppers, and cucumbers, fresh bread, and a nice rioja.


Really want the recipe?  Ok…

The measurements aren’t exact, and a lot is adjusting to taste.  My proportions are based on what fits in the blender.  Usually two blenders-full makes enough for dinner and leftovers.

Fill blender with tomatoes.  I usually score the tops, blanch them in boiling water then cold, and peel off the skin.  Rip them up and remove as much of the seeds and pulp as possible.  Blend tomatoes to liquify. (don’t add liquid!)

Add to the blender (chopped into chunks):

One small (pickling) cucumber, peeled and seeded

1/2 to one red pepper

1/2 onion

1-2 cloves garlic

1-2 tbl. olive oil

2 tbl. red wine vinegar OR 1 tbl. white vinegar & 1 tbl. red wine

salt to taste

Blend all together until liquified.  Adjust garlic, onion, oil, and salt to taste.  Pour into strainer – the finer the mesh the better.  I usually have to coax the mixture through by stirring and shaking.  I have a small strainer so I do it in smaller batches.

Serve soup immediately, or chill.  Serve with garnish of chopped pepper, cucumber, onion, etc. and crutons or fresh crusty bread.


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