Recipes

Gazpacho soup
(Serves 6-8)

Ingredients:

1 kilo ripe juicy tomatoes (I used long Roma tomatoes)
1 garlic clove
1⁄2 an onion, white and not sweet
1 green sweet pepper (pale green, long type)
1 cucumber, about 6-7 inches long ( make sure it does not taste sour or it will ruin the gazpacho)
1⁄4 teaspoon ground cumin (optional)
3 tablespoons red wine vinegar
1⁄2 tablespoon salt
1 cup Spanish virgin olive oil
1 piece day-old French bread (3-4 inches long)
Jamon Serrano and white onion for garnish, both finely chopped

Directions:

Rinse all vegetables well
Cut tomatoes in quarters lengthwise, then slice off top corner which is white and firm; cut each piece into 3-4 pieces
Peel the garlic clove and chop
Peel the onion, chop in 3-4 pieces
Remove pepper seeds, chop coarsely
Peel the cucumber, making sure there is no green skin left on
Place the piece of bread in a bowl with water to soak it. Once soaked, squeeze the bread with your bare hands as much as you can and set aside
In a good blender or food processor put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and blend at the highest speed. Continue until no little piece of anything can be noticed. It must be creamy and with some consistency, not watery like. Pour it in a bowl and chill it in the fridge, the colder the better. Do not freeze!
Serve it in bowls as a first course with the garnish.

Note: This could be served with a basil sorbet and orange pearls or with basil pearls

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