During our trip to Spain last month, my son & I attended a cooking class in Barcelona, one of the dishes we learned to prepares was Gazpacho (4 weeks ago to the day) – a cold soup from the southern region of Andalusia. A refreshing dish suitable for the summer months, or a hot November day in Israel. There are many Gazpacho recipes online, but I have chosen to stick with the one taught daily in Spain 🙂
1/2 a cucumber
1 garlic clove
1 small green pepper
1/2 a red pepper
300 ml water
1 slice of dry bread
2 tbsp. sherry vinegar
2 tbsp. olive oil
Salt for seasoning
Preparation (verbatim from the cooking class)
1. Firstly grate the tomatoes and cut up all the vegetables.
2. Then set aside about 50g of the cucumber, green pepper and red pepper and dice them very finely to garnish the gazpacho.
3. Soak the bread in the water and the vinegar. Then, in a bowl, mix all the vegetables together and pour the soaked bread in and blend while adding olive oil to emulsify.
4. Refrigerate it for at least 1 hour. Garnish and serve.
Additional dishes will follow…
This post is also available in: Hebrew