Gazpacho was invented on such days. In the hot and humid summer, when we think of putting a pot on the stove, we want to drink another glass of lemonade. There are one million and one version of Gazpacho on the market. They are all equally easy to stir in a blender and are equally suitable for hazy summer nights. This is the most basic and easiest recipe to get you started.
This is how it works: The basic gazpacho is made by mixing ripe summer tomatoes with cucumbers, shallots and garlic, and seasoned with sherry vinegar and high-quality olive oil. In many traditional versions of gazpacho, a few slices of day-old bread are mixed with vegetables to make a thicker soup. I really like this addition, but if you like a thinner soup, feel free to put the bread outside. That is your gazpacho base.
What add-ins makes this gazpacho great?
Gazpacho is delicious on its own, although it may be a bit simple. A good start to a good meal, or a light dinner on a hot night when you lose your appetite.