Gazpacho! The chilled, uncooked tomato and vegetable soup from Andalusia, Spain. Ever had it? Adore it? Hate it? I can’t say I’ve all the time liked it, however in case you get it proper, gazpacho may be so good. At its greatest, gazpacho is tremendous refreshing and bursting with recent-from-the-backyard summer time flavors. At its worst, gazpacho tastes like chunky chilly salsa or skinny tomato juice, neither of which do I notably take pleasure in.
I needed a texture someplace in between the 2, and much superior taste. The trick, I found, is to mix half of components into creamy oblivion. Then, add the opposite half and blitz till they break into tiny items. You’ll find yourself with a scrumptious, wealthy base, with tiny items of tomatoes, cucumber and pepper including intrigue.