Gazpacho with a little twist - perfect on these hot and sunny days!

I have always been a fan of cold soups from the very first time I made Vichyssoise in 4H Club when I was 11 years old!  (that recipe and others, another day!)

But Gazpacho does seem to be my favourite these days.  Our time on the Costa del Sol was spent enjoying Gazpacho every day for lunch.  As many different versions as there was restaurants to try!   The most memorable was our last beachside lunch on Christmas Eve, the waves practically splashing the windows and us wondering whether our flight was going to be able to manage in the storm that was predicted.  (it did and we made it home to Belfast in time for Christmas with the family!)   But boy oh boy was that soup fantastic!!

So now that we're back in Canada, this soup is my go-to choice on our hot and humid days.  There is no one recipe that we stick to but instead, switching it up, depending on what is available close by.  This one is cheap, chic (or chique depending on where you are),  and easy.

You will need:  

A blender or food processor
2kg of ripe red tomatoes [4.40924524 pounds = 2 kilograms]
1/2  English Cucumber or more if you like cucumber
1/2 of red pepper
1 clove of garlic
1 ripe mango
1 carrot
200ml of olive oil [7 ounces]
3 teaspoons of sherry vinegar (red wine vinegar will do)
Kosher salt

Peel the tomatoes and cut them into chunks
Dice the cucumber [I don't peel mine but if you must, you must!] 

Put aside a cup of the above, combined, to add later

Cut the garlic and the red pepper just small enough to blend nicely in the blender or food processor
Peel and cut the mango (putting aside a few pieces for garnish) and the carrot

In a blender, put the olive oil and the carrot. Then put the tomatoes, pepper, mango and cucumber . Add the vinegar and salt to taste.
Once is done, put it in a large bowl  (to be sure that it's going to be without seeds you can pass it through a food mill)

Then, just put in on the fridge to cool  (about 1-2 hours min but I like it all day)  Add the set aside diced tomato and cucumber and mango for garnish when serving.  Add fresh ground pepper if you like too!

Serve with crusty bread or Crustini -

(just in case you're not familiar with Crustini)

Ingredients

• 1 loaf of ciabatta bread, cut into 1/2- inch slices
• good quality, extra-virgin olive oil
• 1 large clove of garlic, peeled and cut in half

Preparation

Grill your slices of ciabatta. While they’re still hot, rub them gently with the cut side of the garlic and drizzle or brush with good-quality extra virgin olive oil.

If you're looking for a Kingston or Gananoque Realtor who has travelled the world and is open to discovering more than cookie-cutter homes for you and your family, I'm the Realtor for you! 

I can find you gourmet kitchens, outdoor kitchens, or just everyday kitchens that allow you to cook with flare!  

Call Susan Emo if you need a home or a good recipe -  either way, you'll be happy you did!