Gazpacho, Salmorejo and Ajoblanco

OLYMPUS DIGITAL CAMERAIt’s getting hot, hot, hot out there so it’s time for some cold soups to sort it out!

This is how I make Gazpacho.

Serves 2 people.

2 large, ripe tomatoes

3 tbsp extra virgin olive oil

1 tbsp sherry vinegar

Half a cucumber

Salt

1 clove of garlic

Half a slice of white bread with the crusts cut off and soaked in water.

Put all the ingredients in a blender. If it seems too thick (It should be drinkable) add more water. If you wish you can put it through a strainer to make it smoother but I don’t normally do this!!! Serve in a glass.

Salmorejo

I do the same as with gazpacho but add a whole slice of bread to make it thicker and serve it in a bowl with a hard boiled egg crumbled on top. (If you’re not vege like me you would also add some serrano ham).

Ajoblanco

For 6 people

150g white bread

1 l water

250g of whole blanched almonds

3 cloves garlic

125 ml extra virgin olive oil

2 tbsp white wine vinegar

salt

200g white grapes cut in half

Put all the ingredients in the blender except the water and grapes, and blend until you have a homogenous mixture. Then slowly add the water. Adjust salt. Chill in the fridge for at least an hour. Pour into bowls. Float grapes on top of the ajoblanco. And enjoy!

I also make this with MUCH less water and use it as a spread on bread. Especially good at breakfasttime.

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One Response to Gazpacho, Salmorejo and Ajoblanco

  1. Pingback: Easy Chickpea Salad | yummyvege

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