Summer is just around the corner! We’ve had a lot of hot days here, hot days when you don’t want to cook and you are just craving a light and cold dish. I love to go to the beach or spend a few hours on the water kayaking, then come home and have something cold and refreshing. It’s days like this when I enjoy a nice, cold bowl of gazpacho. Oh my! I love gazpacho. It’s so easy to make, super healthy and super refreshing!
This dish is very popular in Spain, in fact the origin of gazpacho can be traced to the VIII century! Crazy! It wasn’t the gazpacho that we know now, because they didn’t have some of the ingredients such as tomato or pepper. Gazpacho back then was made primarily with bread, garlic, olive oil, vinegar, salt and water. It not until 1726 that the first recipe for the modern gazpacho is recorded in spanish history. I think I prefer it with the tomatoes, bell peppers and cucumber!
Now that it is tomato season, it is the best time to start making this dish! It takes 10 minutes to make and it’s really worth it! Let’s do it!
- 2.5 Ibs Ripe Tomatoes 4 Large tomatoes
- 1 Medium Green Bell Pepper
- 1 Medium Cucumber
- 1/2 Medium Sweet Onion
- 1 Clove of Garlic
- 1 Slice White Bread or 2 oz Bread (no crust) Optional but it will thicken the gazpacho a little bit (Recommended).
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Water
- 3 Tbsp Red wine vinegar
- 1 Tsp Salt
- Cut the cucumber, onion, pepper and tomatoes into chunks (reserve a little for later as a garnish.)
- In your blender or food processor blend up the tomatoes until smooth.
- Add all the remaining ingredients and blend it until smooth.
- If your ingredients are cold you can drink it right away, otherwise I would recommend leaving it in the fridge for a few hours until it’s cold. Then, you can enjoy it anytime you like. It will last in your refrigerator for about 5 days.