Nice weather is coming back. This is the time for gaspacho
Ingredients:
1 kg ripe tomatoes
2 red bell peppers
1 large cucumber
1 small red onion chopped
2 garlic cloves minced
50 ml red wine vinegar
100 ml olive oil
1 teaspoon tomato paste
Salt and pepper
Instructions
Cut the bell peppers into dices (discard the seeds). Peel the cucumber and coarsely chop (discard the seeds)
Place the tomatoes in boiling water for ½ minute (so it is easier to peel). Peel the tomatoes.
Then squeeze the tomatoes in order to get rid of the seeds and juice.
In the blender, place all the vegetables. Add the minced garlic, chopped onion, vinegar, olive oil and salt and pepper.
Blend for 2 minutes and add the tomato paste. Blend for 1 minute more.
Place in the fridge for at least 4 hours before serving.
(you can even add some aioli sauce in the gazpacho before serving but then it’s not traditional anymore)
