As summer nears and temperatures begin to soar, Spaniards find a perfect respite from the heat in a chilly, refreshing bowl of gazpacho.
The Spanish idiom “de gazpacho no hay empacho” – meaning “You can't get enough of a good thing” – epitomizes their love for the cold tomato soup, widely considered one of the most delectable dishes in Spanish cuisine.
READ MORE: The best Spanish treats to keep you cool in a heatwave
While there are countless different gazpacho recipes across Spain, Madrid-based food blogger Anneke Kooijmans shares her personal favourite with The Local. She can be found writing about gazpacho and other Iberian favourites at Lentils On Friday.
Photo from the Lentils on Friday blog by Anneke Kooijmans
How to make gazpacho:
Anneke’s gazpacho recipe (serves four to six):
1 thick slice of bread (most people don’t use the crust, I do)
1 red pepper, deseeded and cut into quarters
1 kilo ripe plum tomatoes, quartered and hard white parts removed
2 cloves of garlic, peeled and crushed
2 tablespoons of white wine vinegar
6 tablespoons of olive oil
Roast the bread in a frying pan without any oil, until the bread has dried, but has not browned yet.
Turn the bread around once. Mince the bread to breadcrumbs in a blender, set apart.
Cream the pepper in a blender or food processor. Then add the tomatoes, salt and garlic and cream. Mix in the oil, vinegar and breadcrumbs. Taste and add more salt if necessary, or add water if the soup is too creamy.
Poor into a serving bowl cover and let the soup chill in the fridge for at least an hour.