Gazpacho is the widely known tomato soup served across the spanish speaking world. There are many takes on it, here’s mine:
- Tinned tomatoes, chopped or whole
- Sweet corn
- Bell pepper
Blitz the tomatoes and garlic in a blender until it’s smooth, and add salt to taste. Salt with herbs can work well as well. Put the soup in the fridge to cool. Serve with loads of ice in the gazpacho, and the different garnishes on the side, to add according to taste. If you want some bits of tomato in the gazpacho, add a tin of chopped tomatoes after you’re done blitzing it.
This dish works well with pretty much any beverage, my favorite is beer.
Keep in mind that this is simply my take on the concept. I have eaten some great gazpachos, and I feel this is pretty close to true to the taste of the original, and it is so simple it might amaze you.