Gazpacho Soup

By Thomas Cenci

What better way to celebrate the upcoming summer days, than with a nice bowl of chilled Gazpacho soup.

The classic Andalusian dish is traditionally made with a mortar & pestle.

Week old bread and tomatoes are slowly pounded to a paste, and then combined with the olive oil, and finally the vinegar, whilst tasting all the time to make sure it’s right. The mix is then passed through a sieve so there are no seeds. It is then served up chilled and finished with diced garnish of all the ingredients that went inside.

You can make it the traditional way or if you don’t own a mortar and pestle just follow the recipe below.

Ingredients:
• 1 cucumber
• 2 red peppers Read the rest of this entry »