Gazpacho

A cold soup for hot days

Gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool. Recipe by Oliver Blomqvist.

Here’s what you’ll need:

• 5 Tomatoes
• 1 small, peeled cucumber
• Half a red onion
• 1 clove garlic
• Juice from 1 lemon
• a handful of parsley
• 2 tbsp olive oil
• 1 tsp salt
• a pinch of pepper

And here’s how you make the Gazpacho:

1. Start by cutting tomatoes and cucumber into smaller pieces. Blend with the rest of the ingredients, except the parsley. Blend until smooth, then add oil, salt, pepper and parsley and blend for just 10 seconds, to keep the parsley in small bites.
2. The gazpacho is best served ice-cold. Leave it in the fridge for a few hours before serving and top with extra olive oil and parsley or any small, cubed veggies of your choice!
3. Slurp away and remember to tag your own creations with #eatgrim or @eatgrim on Instagram :)