It’s summer, it’s hot and the tomatoes are ripe! Gazpacho is delicious cold soup from Andalusia to enjoy al fresco. Our local market gardener has lots of ripe tomatoes which smell and taste of tomato so I made this soup easily and quickly.
Toasting the cumin seeds and crushing them in a pestle and mortar adds a Moorish edge to this dish. And do try and use Sherry vinegar, Spain’s answer to balsamic vinegar. It’s assertive yet smooth.
Many are the possible garnishes to finish the soup – here I’ve added a little coriander leaf. Because it’s growing in our garden…
|Prep time||20 minutes|
|Misc||Pre-preparable, Serve Cold|
- 600g Tomatoes - ripe! (cored and lightly chopped)
- 5 tablespoons Olive oil
- 3 medium slices Good white bread
- 2 Cloves of garlic (mashed)
- 1 tablespoon Sherry vinegar (or balsamic or red wine vinegar)
- 1 teaspoon Sugar
- 1/2 teaspoon Cumin seeds (toasted and ground)
- 1/4 Green pepper (deseeded and chopped)
- 1/4 Cucumber (chopped)
- 1 sprig Coriander herb (finely chopped)
Do try and use Sherry vinegar, Spain's answer to balsamic vinegar. It's assertive yet smooth.
Many are the possible garnishes to finish the soup - here I've added a little coriander leaf. Because it's growing in our garden...