Gazpacho is traditionally made by blending tomatoes with olive oil, fresh herbs and cucumber and combining with stale bread soaked in water.It is always served cold and is the perfect summer lunch or starter to a meal. The first time I made this recipe I was hooked, and now I cant wait for the first seasonal tomatoes to ripen so to enjoy this soup throughout the summer months. I am happy to forgo it after the season ends, as imported tomatoes just aren’t the same. Lacking in flavour, texture and freshness. I manage to eat enough of it at this time of year that I am ready to wait another year before indulging all over again!
Its really worth seeking out good quality tomatoes for this recipe. If you can find them in a variety of colours, sizes and shapes then even better! I love a combination of traditional red, cherry yellow ones and beefy dark purple-red meaty ones. Each has their own unique flavour and makes this soup such a feast for the senses. The citrus juices, garlic and herbs make it burst with flavour, so paring it with a nice mellow side such as some fresh sourdough bread or quinoa is the best way to go.
Heirloom Summer Gazpacho