Ingredients:
1 kg. ripe tomatoes,
2 cloves garlic,
2 shallots, chopped,
1 tsp. chopped cilantro,
2 limes, juiced,
2 Tbsp. EV olive oil,
1 medium cucumber, peeled and seeded,
1 green pepper, chopped,
1 Tbsp. red wine vinegar,
1/2 tsp. chilli flakes,
2 tsp. Worcestershire sauce,
1 cup ice-cold water,
salt and pepper to taste.
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Recipe: Core the tomatoes and dip them in boiling water for 1 minute, then transfer them in iced water, so you can easily peel them. Dice the tomatoes and put them in a food processor. Add the remaining ingredients and blend until smooth. Serve the Gazpacho soup with freshly made garlic and herb croutons on top. Tip: If you prefer chunky gazpacho soup, chop some of the cucumber and peppers and mix them with the soup after blending.
Interesting Info About The History Of Gazpacho Soup: The gazpacho has been known long before the introduction of tomato in Europe. The original ingredients for gazpacho were stale bread, olive oil, garlic, salt and vinegar. Only after Columbus brought the tomato from the Americas, it became part of the gazpacho recipe as we know it today.
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