When I decided to dedicate November to a month full of colorful nutritious yummy food - such as soups - gazpacho was one of the first on my list. This typical summer soup is big in the South of Europe and in Denmark I don't really come across it that often. But I absolutely love it.
My plan was to experiment with this soup as one of the first ones in the beginning of November when the October degrees was still dominating the days in Shanghai... But it seriously just got cold in a split and I went straight into the warmer creamier ones.
Still, gazpacho has been on my mind and this Sunday I finally made my boyfriend take the time to make it.... Oh why I didn't do it myself is another story and luckily my boyfriend is more than happy to take some time in the kitchen. Aaaand I did myself make the recipe as well as order the fresh ingredients through Fields. I ordered my veggies online from Suzhou before 17 on Saturday and they arrived the following day at my apartment on the 3rd floor in Shanghai. Just in time for cooking. I can't believe it took me this long to discover the convenience of online grocery shopping in Shanghai!
Gazpacho soup is one of the absolute easiest soups to make and it's such a delicious starter filled with flavors and nutrition.
1 peeled cucumber
2 bell peppers of your choice
4 full size ripe tomatoes or around 250g of ripe cocktail tomatoes
1 peeled onion
4 peeled cloves of garlic
1 can chopped tomatoes or 1 cup of tomato juice
2-4 tablespoons of red wine vinegar
2 tablesppons of olive oil
1 cup of water
seasoning and paprika
a dash of tabasco or chilli powder
Chop all your veggies and blend them with canned tomatoes, water and vinegar. You might need two rounds of blending. Pour into a serving bowl and add olive oil, seasoning and tabasco as you please. Put in the fridge for at least 2 hours - the more it sit the more flavour!
Serve with chopped nuts, herbs and a dash of olive oil on the top!
Tip: If you want to make the very very classic version you need some day-old bread (preferably French or similar kind) which you soak in filtered water. Squeeze the water out and blend the bread with the soup. Super thick and filling!