Now that it’s (slowly) starting to warm up in Madrid. Gazpacho is once again being served in restaurants, and the ingredients are ready available at the market for veggie-lovers to make it at home.
One thing that we have had to adjust to in Spain is that the weather dictates the menu. When it’s cold, ‘cocido madrileño’ (a stew with different meats and garbanzo beans) or a hot vegetable puree or other soup help to warm you up. However, when it’s hot (i.e. 100 degrees at 10pm, no air conditioning), it’s hard to think of turning on the oven or stove to make dinner. Salads, bread and cheese, ice cream, and smoothies are the norm at our house in the summer. And, of course, we enjoy the cold, fresh, Spanish tomato soups, such as gazpacho or salmorejo.
Last week I made our first gazpacho of the summer. It is so easy to make with my Thermomix. Here are all the vegetables in the Thermie:
And, here is the delicious final product:
I just tried to look online for a recipe in English, and all the ones I found were way too complicated. The recipe I use (from my Thermomix cookbook) is as follows:
1000 g ripe tomatoes
1-2 cloves garlic
50 g green pepper
40 g onion
70 g cucumber, partially peeled
30 g vinegar
1 teaspoon salt
8 ice cubes
50 g olive oil
Put all the ingredients, except olive oil, in your blender or food processor and puree. Add the olive oil and mix. Serve immediately or chill. Spaniards often drink it out of a glass or you can eat it with a spoon.