Six and a half years ago, I posted this recipe for gazpacho. I have since made gazpacho on many occasions, until revising it to become the following. You will need:
- Four 400 gram tins of peeled, whole plum tomatoes
- One cucumber
- Two pieces of roasted bell pepper in oil and vinegar
- Olive oil
Cut the cucumber in chunks and add to a blender with garlic (as much as you’d like, but keep in mind that the soup is meant to be left overnight, and that a little, in this case, goes a very long way indeed), a couple of pinches of salt, and a generous glug or three of olive oil. Blend until chopped fairly finely. Add the bell pepper and tomatoes, and blend until you achieve a consistent chop.
Unless you have a very big blender indeed, you will probably need to blend in batches to get everything done; it took me two batches. Once everything is blended, mix well in a bowl. Cover, and leave in a fridge to cool (at least two hours, preferably overnight).
Serve it up with ice cubes to keep it cold, and with various garnishes (diced cucumber, croutons, red pepper, red onion, and corn kernels come to mind, and I enjoy bread and olive oil with it, too).