Gazpacho

The last few days have been hot. Hot days are gazpacho days!

I've adapted the recipe from Jane Mendel's Cooking in Spain. Swapped the cumin by oregano, did not add lemon juice / vinegar and the bread was a side and not part of the soup. I turned it a little bit more Portuguese...

Serves: 4 persons.

Ingredients:

• 3 medium tomatoes (the recipe calls for peeling them... I don't bother!)
• 1 bell pepper (usually green but I had a yellow at home so yellow it was)
• ½ cucumber
• 1 onion
• 2 garlic cloves
• olive oil to taste (the recipe calls for 4 tbsp)
• salt to taste (the recipe calls for 2 tsp)
• oregano to taste
• cold water

Method:

1. Cut all the ingredients in small pieces and add them to a bowl. Traditionally gazpacho is blended and I prefer it that way but my partner likes chunks so we compromise on small pieces.
   
   
   
   
   
   
2. Add olive oil, salt and oregano to taste.
   
3. Add water until all ingredients are all submersed. 
   
4. Put in the fridge for at least 2-3h before serving or use pre-refrigerated water.
5. Serve with bread. In a hot day, ice can be added to the soup to make it extra cold!