Gapacho andaluz with a twist

It’s a juice! It’s a smoothie! No, it’s suuuupersoup! 

Ok, I might have been carried away for a bit, but this soup is truly all of the above. We ‘accidentally’ made a tad too much and were worried we would never be able to get to the bottom of it the pot. Were we wrong! It’s so fresh and smooth that we had a glass with breakfast, instead of our regular dairy free smoothie. It’s also so cold and refreshing that the glass I had at lunchtime helped me deal with the 30plus temperatures outside.

It’s a great soup perfect for summer when seasonal produce is so abundant! Now is a perfect time for local fresh ripe tomatoes, celery, crisp carrots, colored capsicums, full flavored basil and spring onion bouquets.

So, is this just a classic cold vegetable soup (this is how I was originally planning to begin this post)? Definitely not. And to think how easy and effortless it is to make! We just chopped our veggies a day in advance, smothered them in water, olive oil and vinegar, and allowed them to rest in the fridge until the second day. That’s all there is to it. Really.

To make (plenty) we used:

5-6 medium ripe tomatoes, roughly chopped
1 green capsicum, deseeded and chopped
1 celery stick, chopped 
1/2 carrot, chopped
1 spring onion, chopped
1 kale leaf, chopped
1 garlic clove, sliced
1 chili, deseeded and sliced
-
1/3 - 1/2 French baguette
pinch of sea salt flakes
-
1 L water
1/5 cup red wine vinegar
1/4 cup extra virgin olive oil (we used cold pressed)
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fresh basil, to serve

We began by washing and chopping/slicing all the veggies. We placed them in a pot, together with the bread, and sprinkled sea salt on top.

In a separate bowl we mixed the water with vinegar and olive oil, then poured the mixture on top of the vegetables. We roughly mixed everything (add more water if needed to cover the veggies), covered and placed in the fridge.

Ideally, this is best and yummiest when left overnight, but half a day should be good as well.

Before serving, all that remains to be done is to process everything in a blender (with ice cubes if your blender allows it) until smooth and to strain it (we didn’t) to remove any potential seeds or pieces of skin.

We served it with fresh celery sticks and basil.

Now that we shared this with you, we’re off to the farmer’s markets! Everyday Saturday. We wouldn’t miss it.

Enjoy the weekend and the holiday preparations!

C. & B.

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