my own gazpacho recepie:
1 long cucumber
1 red bellpepper (oven-roasted and pealed)
1 shallot (or any soft ognion)
500g tomatos (the best tasting you can get! pealed)
3 garlic-tips (the heat of the gaspacho is adjusted with garlic)
50 g white bread
mix all well in a glas-blender.
serve it cool but not to cold (it is refreshing enough at 12°c and the taste is better. too cold, as 1°-6° will not help to improve.
- with toasted bread (sprincled wit olive oil or/and garlic is an idea)
- asside some olives, pata-negra are welcome
replace the cucumber with zuccini, add a little fresh peppermint, no tomatos and bellpepper here.
make a tomato granite with pealed tomatos, salt, pepper and frezze it in the icecreme-maker or in the frezzer.