Let's Go Gazpacho

January 08, 2021

Let's Go Gazpacho - My Way

Even I usually do not listen to politics while making food, this time I made an exception, because of the exceptional times we live in, and I listened to today's Michael Moore's conversation with Congressman Dan Kildee.

The best gazpacho I ever had was not in America, which I have not visited, but in Spain. And since it is winter in the northern hemisphere and there are no freshly gathered veggies from the local market, I had to cope with the local supermarket and adapt the recipe to my taste and to a home-made bread.

Difficulty: way too easy.

Kitchen tools:

- cutting board;

- knife;

- blender.

Duration: 30 min.

Serves: depends on whom you invite (2.5 l this time).

You need:

- 3 large tomatoes;

- 450 g of cherry tomatoes (I mixed 250 of Kumato cherry tomatoes with ordinary cherry tomatoes);

- 400 g of white beans (canned);

- 1 English cucumber;

- 4 fresh rosemary springs;

- 2 red peppers;

- 1 yellow pepper;

- 4 spring onions;

- 4 cloves of garlic;

- fresh basil leaves (almost 20);

- 10 tablespoons of olive oil;

- 2 tablespoons of vinegar (I used brown rice vinegar);

- 150 ml of water;

- salt (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. The idea is to use half of the ingredients for each of the two times you blend them, because in a regular home blender they will not fit into one cup.

4. First, add half of the water in the blender.

5. Remove the peppers' seeds, chop all the veggies and add half of them to the blender, without forgetting the beans, taking care that the cucumber and the some tomatoes go first. This way, the blade would not get stuck. (Otherwise, if you have a powerful blender, just add them there and hit Turbo.)