Thursday, January 14, 2010


This is the recipe from my Spanish family. It's mostly served in the summer, but Niall wanted to try some now. I forgot to get a final picture. It's so easy and fast to make.

5-6 vine ripened tomatoes (fresh from the garden is best), quartered
1 green pepper, seeds removed, chopped in large chunks
1 clove garlic (I've been told to remove the inner sliver to prevent heartburn)
rock salt to taste
1/4 cup olive oil
1-2 Tablespoons vinegar (white or apple cider)
6 ice cubes

Place the ingredients (except the ice) in a blender. Blend until smooth (that means blend it a lot, like five to seven minutes non-stop, then add the ice cubes. Blend again until smooth.   If it's not thick enough (it should be the consistency of a thick soup) you can add half a piece of white bread and blend again.  Pour the Gazpacho in a bowl or a cup and serve cold.

I accidentally added WAY too much salt. But Niall saved the day by adding tinned tomatoes. I was pretty sure it was completely against Gazpacho rules to use canned tomatoes, but it tasted just fine.

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