The perfect recipe for gazpacho

By June 23, 2017RECIPES, TO EAT
TO EAT | RECIPE

The weather is hideously hot at the moment, and summer hasn’t even started yet. No complaints though, because the sun is one of the reasons why I love living in the south of France.

However, when the temperature goes up, my appetite goes down. So it’s salad time. And other light stuff, like this gazpacho. I was looking for a good recipe for a long time. To my opinion, this recipe has the perfect combination of tomatoes, peppers and cucumber. And it makes a delicious meal on a summer day, lunch or dinner!

GAZPACHO

Serves: 8 persons (as entree) or 4 persons (as lunch or dinner)
Preparation time: 30 minutes
Oven: 20 – 25 minutes
Fridge: 1 hour

INGREDIENTS

  • 1/2 baguette
  • 100 ml good olive oil extra vierge
  • 2 cloves of garlic, pressed
  • 1/2 tsp ground cumin
  • 2 red bell peppers, deseeded and quartered
  • 8 tomatoes (medium sized), roughly chopped
  • 1 cucumber, peeled and roughly chopped
  • 1 red onion, roughly diced
  • 2 tbsp red wine vinegar or balsamic

METHOD

Cut a few slices of the baguette into cubes and set aside to use for garnish. Roughly tear the rest of the bread into pieces (including crust) and put in a bowl. Sprinkle with the oil and add the garlic and cumin. Set aside while you prepare the other ingredients.

Heat the oven grill to its hottest setting and place the peppers on the rack in the upper third part of the oven, skin side up. Let them roast for about 20 – 25 minutes until the skins become all charred and wrinkly. To easily remove the charred skins, you can place the roasted peppers under a bowl and set aside. After about 15 minutes you can remove the skin without a lot of hassle.

In the meantime, boil water and put this in a large bowl. Slice a small X into the bottom of each tomato and dip them into the boiling hot water. Once the skin around the X starts to widen, you can take the tomatoes out of the water and remove the skin. Also, remove the seeds of the tomatoes. Nicely cut one tomato into cubes and set aside for garnish. The other tomatoes can be cut more roughly.

Now, put all the ingredients together in a bowl: bread with the olive oil, tomatoes, cucumber (save a few cubes for garnish), red onion (idem) and roasted bell peppers in the blender. Add 200 ml of water, the red wine vinegar and pepper and salt to taste. Blend until smooth and leave to cool in the fridge for one hour (or more). Serve with the garnish (pieces of bread, tomato, cucumber and onion). Enjoy!

You may also like

Autumnal soup with pumpkin and chestnuts

| RECIPES, TO EAT | No Comments
TO EAT | RECIPE Autumn has already been here quite some time, and still, everywhere I look I see pumpkins in all shapes and colours. I have also spotted loads...
Tian

Colourful Tian with tomato, zucchini and eggplant

| RECIPES, TO EAT | No Comments
TO EAT | RECIPE At the moment we have too many tomatoes, zucchinis and eggplants. It’s peak season, and they are everywhere! Supermarkets, greengrocers, the typical vegetable stalls along the...

Refreshing watermelon feta salad with mint and black olives

| RECIPES, TO EAT | No Comments
TO EAT | RECIPE Summer time is barbecue time! That’s why I want to share a recipe for one of my favourite salads, as a refreshing and healthy accompaniment to...

Leave a Reply

SIGN UP TO OUR WEEKLY NEWSLETTER TO RECEIVE THE BEST TIPS OF LANGUEDOC.