Books & Spoons recipe for THE GAZPACHO SOUP

​I swear, food never tastes as good as when the ingredients are straight from a garden and you prepare the meal with your friends then leisurely enjoy it on a hot summer evening while watching a sunset over the water... 
Last summer I enjoyed the harvest from my own little cherry tomato plant on my deep kitchen windowsill that was gifting me with eight harvests with the sweetest, sun riped tomatoes I have ever had. This summer I got the opportunity to visit friends who have a vegetable garden and the products were plentiful and so, so tasty! 
And as the temperature was going up to the point of being uncomfortable at times, to prepare ice cold Gazpacho using mostly just ingredients from the garden, that was a treat! 

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There are as many recipes and variations to the Gazpacho, non-cooked, cold tomato and vegetable soup, as there are people preparing it. Being considerate to the people enjoying it, we prepared the soup without the bread still being able to get a smooth consistency and thick, tasty soup.  We added some jalopeno into the soup, giving it a little more bite and nice after kick. But it was balance by adding a half cucumber more than the recipe reguires, as well. 
It takes awhile for the soup to chill, and as it changes temperature, it is important to keep tasting it (not a bad task, I promise you) to make sure the flavors are still on point. 
I hope you are enjoying the season and taking advantage of the harvest upon us right now. This is my favorite time of the year when all the veggies, berries, and fruits are at their best quality and so readily available in the forests, gardens, and market places. 
Until next time
~ Cheers!

The Gazpacho Soup Recipe

• 1,5 cucumber, peeled, deseeded and chopped
• 1 red pepper, deseeded and chopped
• 1 green pepper, deseeded and chopped
• 1 kg / 2 lb ripe plum tomatoes, peeled, cored and chopped
• 1-2 jalopeno peppers, deseeded and chopped (to taste)
• 2 garlic cloves, peeled and crushed
• 1 yellow onion finely chopped
• 2–2½ tbsp sherry vinegar, or to taste

1. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. 
2. Season well with salt and pepper. 
3. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. (You can let this marivate for an hour if you so choose)
4. Put the vegetable mixture into a blender and whiz until smooth. 
5. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. 
6. Taste and adjust the seasoning as necessary. You might need a little more vinegar. 
7. Cover and chill again, until really cold and you’re ready to serve.
8. To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary.