Gazpacho

Ingredients (4 px)

• 5 tomatoes (1 kg.)
  
• 1 cucumber (250 gr.)
• 1/2 green pepper (60 gr.)
• 1 sweet onion (100 gr.)
• 1 carrot (50 gr.)
• 1/2 clove of garlic
• 1 slice of sandwich bread
• 30 ml of olive oil
• 15 ml of balsamic vinegar 
• salt
• water 

Elaboration
First thing you should know about gazpacho: there are no right measures for ingredients. Here I'm posting the standard ones but you don't have to worry if you add more cucumber or 10 gr. more of green pepper (well, be careful with the garlic! ;)
The key is finding out the way you like it the most. Mind you that my boyfriend and I have different recipes for gazpacho and I like both of them.

But the point we all agree is that gazpacho is our liquid gold (want to know about its history? read here). It is colorful, fresh, healthy, elegant and, above all, easy to prepare! The only thing you need is A GOOD KNIFE! (haha! I KNOW I'm too boring with this statement but in this recipe you must have one!)

Also, choose a mixer. I have always made it with a normal hand mixer. Since we got the blender last year, we make gazpacho with it. It's cleaner and you don't have to do much effort: just press the button and hold the cover (just in case!)

The first thing we have to do is peeling and chopping. I always start by the hard dry vegetables like the carrot and leave the tomatoes for the end. Then, start by peeling and chopping the carrot. Add it to the container. 

Do the same with the onion and the cucumber. 

Now, before carrying on with the rest of the ingredients, take the slice of bread and put in a plate. Add water till it is fully covered and leave it until you have finished with all the chopping.

Let's keep peeling and chopping then! It's time for the garlic, the green pepper and the tomatoes. 

Now you have everything inside the blender (isn't it nice how the container looks?!). Press the button and be patient. The texture of the gazpacho must be a liquid, like a soup. I personally don't like having lumps. My machine takes at least 3-5 minutes. 

Then add the bread (that contains water) and mix it for 1 minute more.

Once you notice it's done, we need to enhance the flavor of vegetables. Pour the olive oil and also the balsamic vinegar. This is my personal touch as I don't use plain vinegar. Add the salt and mix it again. EVERYTHING DONE!

Now it's time to taste it before serving. It's easy to modify the taste by adding more salt or more tomato. Maybe some more garlic if you like spicy food or more carrot, if you prefer sweeter tastes.

Anyhow, gazpacho is always a good first course for a summer day and an easy way to eat vegetables :)

Does any of you have a different recipe to share? 

Enjoy yourselves Spanish Kitchenetters!

Important note: we make gazpacho once per week and put it in tupperwares. After 24 hours the gazpacho becomes denser. Do not add more water up to you have mixed it with a spoon. Once mixed, if you feel like more water, then, it's time to add more.