I’ve been thinking about gazpacho for a while now. It’s one of those dishes that just scream summer! It’s got lots of veggies in it, it’s cold and refreshing and not to mention delicious. Unfortunately I was sort of forced into this one as I got both my wisdom teeth pulled and I’m dying of pain here.
Oh yes, I can’t really open my mouth beyond a 1cm gap so that’s (quite literally) making me suffer from food deprivation. Oh the drama! Luckily I can make a mean gazpacho and some other yummy liquidy treats too. Liquid diet; challenge accepted!
For this recipe I used celery to spice things up but it’s also very good with basil or even a combination of herbs. I’m not supposed to have any alcohol right now but a dash of sherry wouldn’t hurt either. Or how about a dash of tabasco? Think beyond the box and experiment with it.
Like almost everything I make gazpacho is sooo simple and soooo delicious too! Find out how to diy below.
Ingredients (serves 4)
750 g ripe tomatoes, skinned and deseeded
1 cucumber, skinned and deseeded
1 red bell pepper, deseeded
1 medium garlic clove
2 sprigs of celery
1 tbsp extra virgin olive oil
Roughly chop up all the vegetables and herbs and place in a big bowl.
Puree with a stick blender to get a nice and smooth consistency.
Squeeze in the lemon juice and season with salt and pepper.
Lastly stir in the olive oil.
Pop in the fridge and leave to cool for at least two hours.
Serve with fresh (garlic) bread and a crisp white wine.
If you liked this recipe, be sure to check out my other recipes here.