On scorching summer days it can sometimes be difficult to eat, especially hot food. This cold Spanish tomato soup is really good for the hot summer months. It is nutritious, delicious and filling.
We found a fun recipe by Tanja Dyredand on her own website www.jagtid.nu.
To make the gazpacho:
Remove the seeds from
1 red pepper
5-6 big beautiful tomatoes
Mix everything with half a yellow onion (or 1 shallot) then add
8-10 basil leaves
1tsp olive oil
1-2 cloves garlic
3tbs vinegar, preferably sherry vinegar (apple cider vinegar and red wine vinegar also works well).
Put all the ingredients into a blender or food processor and add a little water at a time into the mix to control the consistency of the soup…
Season with herb salt, pepper, 2tsp tamari and some chillies.
You can eat it right away, but it’s even better if it marinates for 2-3 hours…
Serve in glasses or soup bowl, top with finely chopped chives, a little red onion, halved cherry tomatoes, fresh basil and fresh coriander. Tanja loves to have some fresh grated radish on it also! For a bit of extra flair you can also garnish the soup with some pretty and edible flowers.