I have been posting light and mostly vegetable based recipes lately, because it’s summer in Spain. And it’s hot!
So today I want to share another fresh summery dish, with a twist. An Andalusian classic cold tomato soup gazpacho, with cherries and raspberries.
Gazpacho is believed to be an ancient invention and might have been brought to Spain by the Romans. At that time tomatoes had not yet been discovered, obviously (tomato gazpacho appeared in the 19th century). The origins of the dish are similar to another Andalusian cold soup – ajoblanco. It’s a humble dish made of stale bread, garlic, olive oil, salt and vinegar.
Believe me, this cool and slightly sweet gazpacho is a very nice thing to come home to, on a warm day. And there is absolutely no cooking involved – all you need is a couple of bowls, a sifter and a blender.
Ingredients (for 6-8portions):
250 g / 8.9 oz fresh or frozen raspberries
250 g / 8.9 oz fresh or frozen cherries – no pits!
1.2 kg / 2.6 lb fresh ripe tomatoes
half red bell pepper
half white or yellow onion
half medium sized red bell pepper, no seeds
2 garlic cloves, peeled
2 slices of bread
20 g / 0.7 oz Sherry wine vinegar or any other vinegar
80 g / 2.8 oz extra virgin olive oil
Salt to taste
Blend the berries and sift the mixture. Get rid of the seeds left in the sifter.
Blend the rest of the ingredients and mix with the berries mixture. Add salt to taste.
Garnish with chopped cucumbers, onions, Spanish cured ham and/or such non-orthodox but suitable additions such as feta cheese, chopped mint leaves and whole raspberries.
Drizzle with olive oil.
Gazpacho is to be served chilled, so if you need to serve it immediately, put it in a bowl over ice.