Summer Gazpacho

DSC_1663It has been so hot and dry here in north of Italy, it hasn’t rained in ages and the heat storm arrived earlier than usual. This time of year calls for a light and fresh diet, the last thing I would want to eat is something overcooked, filling and simmering hot.

Gazpacho is a traditional Spanish cold soup, made of summer vegetables, usually tomatoes, peppers, cucumber, onion, garlic – there are many varieties to it as you can imagine. And it can be eaten cold or room temperature, sometimes served with ice and dry bread to make it more creamy. It is delicious, extremely easy to make and very healthy.
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For the tomatoes I used “cuore di bue”, in english it would be the “beefsteak” or “heirloom” variety. As long as they are ripe and tasty, any variety is fine.

•INGREDIENTS• (for 4/5 servings)
→1 yellow onion
→2 garlic cloves
→3 cucumbers
→5 big and ripe tomatoes (cuore di bue or heirloom)
→1 celery stalk
→4 tbls extra virgin olive oil + extra for serving
→red pepper (fresh or dry)
→salt & pepper
→basil for garnish

Wash and chop the vegetables (you can leave the skin on the cucumbers if not too bitter), and blend everything with the olive oil, salt, black and red pepper. It is best if refrigerated before serving. Drizzle olive oil and garnish with basil leaves upon serving.

It is great also the next day! and can be eaten as an appetizer, as a main, served in glasses even!

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