So, I’ve been binge watching this interesting series on Netflix called, “White Lines.” In a nutshell, it’s about a woman named Zoe from Manchester, England who goes to Ibiza, Spain to investigate the murder of her brother. I have to warn you, it is a bit racy, with sex, drugs, and language, but the story is pretty exciting. Anyway, in one particular episode, Zoe’s dad happens to be in Ibiza with a local investigator, putting clues together about his son’s death, when a woman comes to join them with a basket of food for a well-deserved break. In this basket, she pulls out a cold soup called, “Gazpacho,” which is Spanish dish that I have never tried before.
I got to thinking that we should definitely try this recipe out to see how it tastes. The soup looks very simple, and no cooking over a hot stove is involved. All you have to do is blend ingredients and refrigerate! Doesn’t that sound like the perfect meal on a hot Tuesday night like this one? Let’s take a look:
- 2 pounds ripe roma tomatoes, halved and cored*
- 1 small (1/2 lb) cucumber, peeled and seeded
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground cumin
- 1 thick slice of white bread, soaked**, crusts removed
- optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes.
*To core your tomatoes, simply scoop out and discard the seeds and any tough white core.
**To soak your bread (which will make for better blending), I recommend running it under the sink for a second to soak it with water. Then just ring it out completely, and add the bread to the blender or food processor.
*Recipe taken from gimmesomeoven.com
Apparently, this soup could also be served as a nice tall drink with ice. There are many different ways to make this soup, and many ingredients you can play around with. I recommend that you go all out and have a Spanish night, filled with all the Gazpacho you could eat, and a good head start on the series. Enjoy your “looks like summer” evening. Happy Tuesday everyone!