Back in Sweden, which actually managed to turn out a few weeks of sweltering summer, I wondered if I could recreate the satisfaction. And I became a gazpacho convert. Not because it is the most delicious thing in the world. But because for a summer's day when you're not super hungry and really don't feel like cooking, gazpacho is a fast, cooling, healthy lunch with enough of a flavour punch to keep you satisfied. And it takes less effort and time to prepare than a salad.
I like my gazpacho thick and a bit less ... wet salad-like. That means I shove the following in a blender:
- tinned crushed tomatoes (unless I have fresh)
- a slice of stale bread
- capsicum if I have it (I even tried it with ajvar once, it was awesome)
- a little vinegar
- a splash of olive oil
- 1-2 cloves garlic depending on size
- a little chilli powder or sriracha
- herb seasoned salt and black pepper
- a little water
And you blend it up, adjust to taste, and you are gold. If you want to eat it right away, put some ice cubes in to make it cold. Otherwise you can of course refrigerate or even put it in the freezer for a bit. I topped mine with chopped olives and basil.