Summer = tomatoes!
Lots and lots of plump, juicy, aromatic tomatoes. My second favorite way to use them, other than putting thick slices on some soft white bread and butter, is to eat gazpacho.
I say eat not make because in most cases Mikus is the one making it. So this is his recipe, tried and tested over at least 2 summers now.
Yields enough for 2 to 3 people.
Ingredients
- 6 tomatoes // 1kg // 2.2 lb
- 1 small cucumber
- 1 bell pepper
- 2 tsp salt
- 5 tbsp olive oil
- 3 tbsp red wine vinegar
Toppings
- feta
- green onion
- fried crispy onion
- croutons (just cut up some bread, throw it on a pan with oil and salt and voila)
Instructions
- Cut tomatoes in four wedges, remove the stems. Peel and roughly cut up the cucumber. Cut the bell pepper in half – one half of it cut up roughly, the other chop up finely.
- Put all the ingredients in a blender except for the finely chopped bell pepper. We normally use the ice crusher setting to make sure everything is nicely mixed but not too liquidy. Once you like the texture of the soup, turn off the blender and add in the chopped bell pepper for extra chunks.
- To serve, I like to cover the whole soup with all of the toppings. Mikus will barely have some feta and green onion. By this I mean – do whatever your heart desires!
- Best enjoyed cold (leave it in the fridge for a bit or just use veggies from the fridge). Double the ingredients to make leftovers.