Mid-summer gazpacho with capers and tomato sea salt
Gazpacho is the ultimate summers day dish. The ice cold, red soup, so unassuming in appearance is bursting with summer flavours. All of the ingredients are raw, meaning the soup has to be perfectly balanced. Using the best quality ingredients, like Neolea extra virgin olive oil will give you the best tasting, most velvety gazpacho possible.
- 25g stale bread or focaccia, soaked in water
- 6-8 ripe pomodori or heritage tomatoes, roughly chopped
- 2 red bell pepper, seeds removed, roughly chopped
- ½ clove garlic
- 200 ml Neolea extra virgin olive oil
- 1 cucumber, peeled and roughly chopped
- ½ tsp smoked paprika
- 2-3 tbsp sherry vinegar
- Neolea capers and tomato sea salt, to taste
- Squeeze the water from the soaked bread and place all of the ingredients into your blender or food processor (starting with just 2 tablespoons of the sherry vinegar, save the third till the end). Blitz on high speed until you reach your desired consistency. I like the texture of my gazpacho to be on the smoother side. If you like a coarser purée, you can stop blending a little earlier.
- Depending on the size of your blender or food processor, you may need to make the gazpacho in two batches. If this is the case, divide the ingredients in half and blend because you need the liquid to get the right consistency. Once both batches have been blended, combine them in a large bowl, taste and adjust the seasoning with the extra tablespoon of sherry vinegar or a little more salt if necessary.
- Place the gazpacho in the fridge until you are ready to serve, it should be served as cold as possible. You can also make it the day before and keep it in the fridge overnight.
- Serve in small bowls, garnish with some fresh tomato and a good drizzle of extra virgin olive oil.
Huile d'olive vierge extra 500ML
Capres et tomates au sel de mer
Sac de recharge de sel marin pour câpres et tomates