Gazpacho with Ramiro Peppers
2 servings
30 minutes
Gazpacho with Ramiro peppers is an exquisite version of the classic Spanish cold soup. Gazpacho originated in Andalusia as a simple peasant dish but gained popularity worldwide over time. In this recipe, the tender sweetness of Ramiro pepper harmonizes with the tartness of canned tomatoes, the freshness of cucumber, and a hint of chili heat. White wine vinegar adds a light acidity while basil refreshes the aroma. The dish has a velvety texture, and pieces of fresh Ramiro pepper add a crunchy note. This gazpacho is perfect as a summer appetizer or light dinner, and serving it with rustic bread makes it especially hearty. Olive oil completes the composition, giving the soup a noble taste of Mediterranean cuisine.
1
Cut the ramiro pepper in half, remove the seeds. Chop most of the flesh, leaving a little. Put it in the blender.
- Ramiro pepper: 1 piece
2
Peel the cucumber, cut it in half, remove the seeds, and chop it. Finely chop the chili pepper and remove the seeds. Mince the garlic and basil. Put everything in a blender, add ice, and blend until smooth. Add seasonings.
- Cucumbers: 1 piece
- Red chili pepper: 1 piece
- Garlic: 1 clove
- Basil: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Pour into soup plates. Cut the remaining ramiro pepper into cubes, add to the soup, drizzle with olive oil. Serve.
- Ramiro pepper: 1 piece
- Olive oil: 1 tablespoon
