1 kg. ripe tomatoes; 2 cloves garlic; 2 shallots, chopped; 1 tsp. chopped cilantro; 2 limes, juiced;
2 tbsp. extra virgin 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.
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 the Spaniards brought the tomato from the Americas, it became part of the gazpacho recipe as we know it today. See my other gazpacho soup recipe with picture, here.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.