At Al lago farm the tomato plants are pushing their way up the poles and showing signs of a good crop to come.The layers of clothing are getting thinner and thoughs are tunrning to the Andalucian clasic chilled soup,Gazpacho.Nothing tastes better on a hot day.And what a great way to use up a bushel or two of vine ripe tomatoes,crunchy cucumbers,sweet peppers garlic and local olive oil.At Al lago we make ours without day old bread and the result is a lighter, fresher tasting gazpacho.
1 kilo vine ripe tomatos,washed ,cored and roughly chopped.
1 red onion,peeled and diced.
1 red bell pepper,seeded and diced.
2 padron green peppers.
1 cucumber,peeled seeded and diced.
3 cloved of garlic ,peeled.
1/4 cup Jerez vineger.
1 cup extra virgin olice oil.
1 tsp. sweet paprica.
salt and pepper to taste
1 cup ice water.
Mix all of the vegetables in a clean bowl season with salt and pepper and toss with the vineger.Alow this to sit for about ten minutes. Blend untill smooth then stream in the olive oil and mix in the ice water.Chill in the refridgerator and serve in chilled bowls topped with chopped hard boiled eggs,croutons,diced ham,peppers ,onions or whatever else you like.
1 kilo vine ripe tomatos,washed ,cored and roughly chopped.
1 red onion,peeled and diced.
1 red bell pepper,seeded and diced.
2 padron green peppers.
1 cucumber,peeled seeded and diced.
3 cloved of garlic ,peeled.
1/4 cup Jerez vineger.
1 cup extra virgin olice oil.
1 tsp. sweet paprica.
salt and pepper to taste
1 cup ice water.
Mix all of the vegetables in a clean bowl season with salt and pepper and toss with the vineger.Alow this to sit for about ten minutes. Blend untill smooth then stream in the olive oil and mix in the ice water.Chill in the refridgerator and serve in chilled bowls topped with chopped hard boiled eggs,croutons,diced ham,peppers ,onions or whatever else you like.
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