For me, the epitome of summer tastes like prociutto con melon, wheels of manchego, pan con tomate (the Spanish version of a bruschetta… but so much better) and most importantly bowls and bowls of gazpacho.
Today, under the pale blue Barcelona sky, my Mum and I enjoyed a delicious and refreshing bowl of true Spanish gazpacho. Missing my two fabulous siblings, Andres and Camila, I dedicate this entry to them, who more than anyone, possess large appetites for gazpacho. I miss you and wish we were together!!
Growing up, my family spent many summers sailing in the Mediterranean, enjoying the clear waters surrounding Las Islas Baleares.
I will always remember Camila and Andres – who were far less picky of eaters that I was – fighting over the last teaspoon of cold, refreshing soup. Andres, many times, would sneak a cup full of gazpacho (in place of orange juice) to accompany his breakfast of eggs and bacon. (Sorry to blow your cover…20 years later!)
Gazpacho is a summer staple in our household, and I strongly suggest that it should be one in yours. Lucky Spaniards can easily purchase tetra packs full of the coral-colored goodness, but for those non-Spanish residents, here is my Mummy’s lip-smacking recipe. I'm so lucky to have been able to enjoy it today!
Ingredients: (approximates based on taste)
15 Vine/Plum Tomatoes
4 Cloves of Garlic
3 Green Peppers (we used special Spanish green peppers, but in America I use one)
Red Wine Vinegar
Juice of one Lemon
Salt & Pepper
Remove the tomato peels by quickly blanching the plum tomatoes until the skin cracks.
Place all ingredients in a blender. Taste for flavor as you may need to add more vinegar, salt or pepper.
Serve cold, with condiments: croutons, diced onion, green paper, tomato, cucumber and hard-boiled egg.
To those unfortunate pallets who have not tasted the real Spanish gazpacho, and not the one that resembles diced tomatoes and salsa, today is your lucky day!