I can’t remember who told me the story of some friends who had gone backpacking in Brazil, and to lengthen the trip, decided to sell chilled gazpacho on the beach. It seemed the perfect idea to them, and also to me! Who wouldn’t love a good chilled gazpacho at the beach? Well, it was a total failure, and I can’t understand why. This is why I’ll never become a successful business woman, I have the worst business vision.
This recipe is from my friend Natalia. Mine is never as delicious as hers, but still, after much testing, this recipe is my favorite by far.
Os saldrá un gazpacho tipo emulsión, sobretodo si lo hacéis con la Thermomix. Si queréis un gazpacho como los antiguos, menos ligados y tipo sopita hecha con mortero, ésta no es la receta. Esos gazpachos auténticos también me encantan, espero enseñaros una receta así pronto.
- 1250 g of tomatoes, diced. If using a thermomix, you can just cut in four big pieces.
- 1/2 green pepper, no seeds.
- One third of a cucumber, I don’t peel it.
- 1 to 2 garlic cloves, depending on your taste.
- 1/2 carrot, peeled.
- 1 cup (thermomix cup, that is 100ml) extra virgin olive oil
- 1/2 cup (thermomix cup, that is 50ml) sherry vinegar
- 1 tablespoon salt
- 2 glasses of water (thermomix cup, that is 200ml)
- Beat all the way up to speed 9 thermomix for about 20 minutes. Be sure that the blender is not getting too hot and therefore cooking the soup. If this happens, you can either refresh the vase using cold water on the outside, or stop, let cool, and then keep on blending. Of course, you can also use a regular blender. Be careful not to beat it too long, the vase might get too hot and cook the gazpacho, something we don’t want at all. Serve very cold.