This is a very special recipe… because it’s my mother’s! Mum has lots of great recipes and I was very lucky to be brought up in a household that put emphasis on the importance of homecooked food. It’s where my passion for cooking started!
One of my favorites which she only makes in the summer months was Gazpacho Soup. A classic of Spanish cuisine, it’s perfect for cooling you down on the hottest days of the year.
Delicately rich, with hints garlic and the tang of vinegar, it’s tantalizingly moreish and just what the doctor ordered!
Ingredients:
2lbs ripe Tomatoes
1 small Cucumber, peeled and seeded
1 medium Green sweet pepper
½ small Red Onion
2 small Garlic cloves
3 tbsp Olive Oil
2 tbsp Sherry Vinegar
1 tsp Fine Sea Salt
½ tsp Black Pepper
½ tsp Ground Cumin
1 slice White Bread, crusts removed and soaked in water
Preparation:
Witness the quickness! Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
Refrigerate for 4 hours, or until completely chilled.
Serve chilled, topped with your desired garnish. I like a sprig of mint, personally – it’s not traditional, but adds to the cooling effect.
