Gazpacho by Keith Floyd
4 servings
15 minutes
Gazpacho according to Keith Floyd's recipe is a refreshing cold soup originating from sunny Spain. It is filled with the aromas of ripe tomatoes, juicy bell peppers, and fresh cucumbers, creating a harmony of flavors perfect for summer days. This gazpacho has a bright sweet-sour note complemented by the mild spiciness of onion and the crisp freshness of celery. Tomato juice gives it a velvety texture, while the addition of herbs adds freshness. Served chilled, there's also an option for bold gourmets to add vodka for a spicy kick. It pairs perfectly with crusty bread and olive oil. Its lightness and richness make it an excellent choice for those who appreciate exquisite taste and natural ingredients.
1
Prepare all the ingredients.
2
In a large bowl, mix all the ingredients (diced peppers and tomatoes, chopped onion, cucumber, celery).
- Red sweet pepper: 2 pieces
- Green bell pepper: 2 pieces
- Onion: 1 head
- Celery: 1 piece
- Tomatoes: 4 pieces
- Cucumbers: 1 piece
- Tomato juice: 1 l
3
Transfer to the blender and chop.
4
Serve the soup chilled, adding 30 ml of vodka if desired.
- Ice: to taste
- Fresh mint: to taste
- Green basil: to taste