Gazpacho

Summer is approaching and it's steadily getting hotter and unfortunately more and more humid here in Berlin.
A good reason to dig out refreshing and light summer recipes.
I started off with Gazpacho a cold spanish tomato based raw vegetable soup.
This sounds awful, I know.
But, let me tell you, it was pretty damn good!
It is really easy to cook, the ingredients are cheap, and it certainly helps to keep or get back into summer shape (I know with most of us, this is, of course, not the case...).

All you need is:

900g tomatos
1 cucumber
2 red or yellow peppers
1 fresh red chilli
2 garlic cloves
175g white bread crumbs
2 tbsp tomato purrée
5 tbsp olive oil
2 tbsp white wine vinegar
a dash cumin
salt and black pepper










Peel the tomatos.
Therefore place them in boiling water first (for about 30 seconds)  and then quench the tomatos in ice cold water.
That way it's easier to remove the tougher skin.
It will come off easily now.
Quarter the tomatos.
Peel and chop the cucumber.
Cut the peppers and the red chilli and remove the seeds.
Press or finely chop the garlic cloves.
Mix all the vegetables together with breadcrumbs, olive oil, white wine vinegar and tomato purrée.
Season to taste with salt, pepper and cumin.
Put half or a third of the mixture into a blender.
Add 150-250ml of water, depending on how juicy the vegetables are.
Blend until smooth.
Do the same with the rest of the vegetable mix.
The Gazpacho should not be too thin but have a rather creamy texture.
Therefore be careful not to add too much water.
You can always add more in the end.
Refrigerate it for a couple of hours.

Best served with ice cubes, croutons, some basil or parsley for decoration and maybe a dash of worcester sauce!