For the Norwegian recipe, klick here: Gazpacho
I know my Nordic heat cannot compare to the heat you experience in other parts of the world, but when the sun is up and the temperature goes above 20 C – I shed my wool socks and consider it to be a heatwave. And when I get warm, I want cold foods. The cold vegetable soup Gazpacho (with roots from Spain) is my preferred choice. I make a big batch and keep it in the fridge and drink it all day.
There are many recipes for this soup, as a quick search on google will show you. Basically, you put in whatever you like, wazz it up and it’s done. Soooooooo simple. Soooooooo quick. Soooooo delicious! (Also a great way to get some vitamins and minerals in you, which is important on the warm days.)
As I said – I drink it all day – I make it a bit runny, pour it into a glass with a couple ice cubes and drink it. You can also make it thicker and serve it as lunch or supper with bread on the side, or in a shot glass as an amuse-bouche at a party.
Gazpacho, the perfect summer soup
A fresh, light, Spanish soup perfect for those warm summerdays.
- 2 tins of tomatoes
- 1 cucumber
- 2 small onions
- 3-4 cloves of garlic
- 2 large tomatoes
- 1 lemon (zest and juice)
- 1 red paprika (or do you call it bell pepper?)
- 3 celery sticks
- 1 tablespoon tomato purée
- 1 tablespoon sugar
- 1-2 teaspoons salt (to taste)
- 1 chili (to taste)
- 1 teaspoon powdered paprika (to taste)
- 1 teaspoon ground pepper (to taste)
- 1 tablespoon vinegar (apple cider or red/white wine – to taste)
- 1 deciliter breadcrumbs
DirectionsCoarsely chop the vegetables and put it in a blender with the tinned tomatoes, the tomato puree, lemon zest and wazz it up. (Or use the stick blender) Then add sugar, salt, spices, lemon juice and vinegar to taste.
If you prefer a thick soup, add breadcrumbs (don’t worry, it won’t get grainy.) If you want it runny, add ice cold water.
Let it sit for a couple of hours in the fridge for the flavors to really set.
Serve ice cold.
And it looks really good if you garnish with finely chopped paprika in a contrast color, fresh herbs, croutons or shrimp and a couple drops of good olive oil.
As the soup is fresh, you can only store it for a couple days in the fridge.
Perfect Summer food!