I still owe you this recipe. I already had that gazpacho last weekend, when it was so incredibly hot. It was perfect. A cold, spicy drink :-)
I prepared everything the evening before and let it chill in the fridge overnight. And everytime I opened the door of the fridge, I was looking forward to eating it.
And gazpacho is so easy to prepare.
- 5 medium tomatoes
- 1 red pepper
- 3/4 cucumber
- 1/2 small bunch of parsley
- 500 ml tomato juice
- 1/2–1 tsp tabasco sauce ( I used the chipotle version)
- 4 tbsp red wine vinegar
- 4 tbsp olive oil
- salt & pepper
- 1/2 small garlic clove (if you like raw garlic you can use more)
- 4 tbsp basil leaves
Put everything except 3 tbsp of the basil leaves in a blender and mix until you yield a smooth soup. Season with pepper and salt.
Chill in the fridge for at least 2 hours, then season again to taste.
To serve divide between your choosen bowls or plates, garnish with basil leaves and olive oil (if you like).