Red Gazpacho
Cold soups allow you to enjoy the bounty of summer when it's too hot to turn on the stove. You don't have to run the soup through a sieve or strainer if you blend it thoroughly enough and if tiny bots of tomato and pepper skin don't really bother you.
Ingredients
4 cups ripe tomatoes
2 red bell peppers
1 medium English cucumber
½ small onion
1 cup blanched almonds
2 cloves garlic
2 cups ice cubes
2 tsp cumin
3 tbsp sherry vinegar or wine vinegar
6 tbsp fruity olive oil
Salt and pepper to taste
Smoked paprika for garnish
Method
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1
Cut tomatoes, peppers, and cucumber into large cubes.
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2
Reserve a few cubes of each to garnish the soup.
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3
Put the tomatoes, peppers, cucumbers, onions, almonds, garlic, and ice in a blender. Reduce to a fine liquid.
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4
Meanwhile, toast cumin in a small pan on medium heat. Grind half the cumin and set aside the other half for garnish.
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5
Add the ground cumin, vinegar, 5 tablespoons of the olive oil, salt, and pepper to the blender. Blend well. Pass the soup through a fine sieve using a spatula.
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6
Place serving bowls and soup in the fridge for half an hour to chill.
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7
Ladle soup into the bowls. Garnish with the reserved chopped vegetables and toasted cumin. Add smoked paprika for decoration and a few drops of good olive oil.
