Sunday, August 24, 2014

Gazpacho, a Spanish favourite for hot summer

After taking a reference picture of the mixer with gazpacho (cold tomate soup). I decided to work with oil painting for my upcoming "Kitchen Stories" project. I tried to stick with the reference picture except the backgroung color, instead of using the original color on the picture I chose the blue tone. I thunk it looks more interesting like this.  Enjoy it! Have a great week.

"Gazpacho", Oil on canvas, 8" x 10", 2014, 
Available, click on SHOP

Gazpacho (Spanish cold tomato soup)

4-5 ripe tomatoes
200 gr cucumber
100 gr sweet red bell pepper
A quarter of sweet onion 
2 pieces of garlic
A stem of celery stalk
1 slice of sandwich bread (the first or the last piece of the bag)
50 gr pickled beet with its juice
1 or 2 table spoons of wine vinegar (put 1 spoon at first, mix it and taste it, add more vinegar if necessary) 
A quarter of a glass olive oil 
A quarter of dessert spoon sea salt 
A pinch of sugar
2 ice cubes

Gazpacho is a very typical cold (chilled) soup for summer meals. Keep the vegetables in the fridge for few hours before starting to prepare the dish. Otherwise, chill the mixture for an hour or so for better taste. This soup can be eaten next day as well. Cut the tomatoes in four pieces with their skin, put it in the blender. Add skinned cucumber, garlic, onion in small pieces. Add red bell pepper, celery stalk, pieces of the slice bread and pickled beet with its juice. Add oil olive, pinch of sugar, 2 ice cubes, salt and a spoon of vinegar. Mix it for 5 minutes until it is smooth. Taste it for vinegar or salt if necessary. 

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