Gazpacho, the convenient meal

There are way too many recipes out there for Gazpacho. All very similar and equally good, and easy to find with a simple search.

The ingredients are more or less as follow, depending on the country.

1 cucumber, peeled and chopped

1 red pepper, deseeded and chopped

1 green pepper, deseeded and chopped

1kg ripe plum tomatoes, cored and chopped

2 garlic cloves, peeled and crushed

2 spring onions, trimmed and finely chopped

75g stale crusty white bread, chopped

2–2½ tbsp sherry vinegar, or to taste

Some recipes ask for jalapeño, some for grated breadcrumbs, others suggest to strain through a cheesecloth after blending.

I love to make Gazpacho mainly because it is a wonderful way to use those left over tomatoes and cucumbers and other vegetables that abound in summer.

It is not at all labor intense, yet it becomes a tasty and healthy meal, which looks good when served to guests.

On the above ingredients I skip the onion and garlic; I’m not brave enough. And I keep it simple. Just the basics.

I set all ingredients on a bowl, starting with the stale crusty bread, then peppers, cucumber, tomatoes, and I always add his majesty, the basil!

Salt, vinegar, and oil and put it in the refrigerator overnight covered by plastic wrap.

I do not strain it after the blending because I think that fiber is very important for our health. There are phytonutrients that are bound to fiber, removing the fiber signifies a loss of those nutrients.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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