I’m not sure about you guys, but as for me, the summer days bring a strong need for cold soups. I can eat them all day long. Gazpacho is surely one of my favourite soups. In Spain, its homeland, it is as popular as Borsch in Russian culture, or as Minestrone in Italy. And, as is the case with borsch and minestrone, every housewife must have her own secret recipe for preparing this soup.
Gazpacho is considered to be a part of Andalusian cuisine (South of Spain), there it is usually made with stale bread, garlic, olive oil and jerez vinegar. Today, there are many variations of gazpacho, such as cucumber or avocado Gazpacho. But the bottom line remains the same: gazpacho is made out of raw vegetables and always served cold.
In my version there is also no bread or garlic, but I can assure you that this is one of the tastiest ways to prepare it.
It is better to cook Gazpacho a day before, but don’t mix your diced vegetable with tomato juice. Let them sit separately overnight mixed with some salt and olive oil to extract their juices. In the morning, put them into a sieve, drain the juice and add it to the tomato juice. This will make the soup’s taste even brighter. In case you don’t have time, just sprinkle them with salt, drizzle with olive oil and set aside, the more time they marinate in salt, the more juice they’ll produce.
A couple of words about my photos: my father’s garden in the south of France, where most of our ingredients come from. And I could not resist the temptation to post the picture of Juniors curls AKA my son Vladimir.