gazpacho andaluz

on a hot summer’s day, nothing beats a cold, refreshing gazpacho soup, made from summery, fragrant tomatoes. simply use your blender to whip it up!

my mom made a gazpacho as a starter one night in france. and since i know her secret tricks, she agreed that i share them with you, here. thx, mom!

gazpacho andaluz (alla mamma melanie)
serves four people
1kg of ripe, red tomatoes, in chunks
1 cucumber, peeled, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 to 1 vegetable onion (depending on size)
4-5 garlic cloves, finely chopped
some basil leaves
1-3 tbsp. white winegar
4 tbsp. extra virgin olive oil
some vegetable broth
1 tbsp. of a mild honey
juice of one lime and a bit of the zest, too
coarse sea salt and ground pepper
some fresh chili or peperoncino if you like
1 tsp. harissa

(some tomato juice for the color, if needed)

for topping:
old bread, for topping
black olives, pitted and thinly chopped
some more cucumber or bell pepper, thinly chopped

put the tomatoes in the food processor and blend. then, add the other ingredients, slowly, step by step. pulse until smooth. season to taste. if the color turns out a little too brown (might happen with the cucumber, or if you use too much yellow or green ingredients, of course, like the cucumber or maybe a bell pepper), then you can slightly pimp the color with a little tomato juice (make sure it’s a good one, though). it’s also not bad for the texture, you know.

chill for at least one half hour, or for as long as you want. toast some old bread chunks in (a lot) of butter and olive oil for a few minutes. before serving, make sure you stir the soup well! add 3 ice cubes to every serving, drizzle with olive oil and add chopped black olives, cucumbers and/or yellow bell peppers to serve.

ah yes, my father loves my mother’s soups. and everyone else does, too. happy long (if you’re lucky to celebrate the swiss national day, too) weekend! xo

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