Making: GazpachoSunday, December 13, 2015
My ex flatmate J got me into gazpacho during my days in Bordeaux. Along with mozzarella for Caprese salads and quinoa for easy dinners, gazpacho was a weekly staple in our household. As the weather warms up in Auckland, I am continuing the gazpacho love here in New Zealand. Not store bought, anymore, but, rather, homemade.
I sent J a photo of my first homemade gazpacho immediately afterwards and apparently he now has a blender and does the same thing!
Put in your blender:
- a can of tomatoes and juice
- half a cucumber, diced
- a red onion, diced
- a red capsicum, diced
- olive oil
- balsamic vinegar
Blend to your desired consistency and add salt and pepper to taste.
So easy and so delicious.