I´d like to start off by apologising to any Spanish readers that might be seeing this and yelling “blasphemy!”. The Spanish gazpacho will forever remain my favourite, but after recently travelling to Alentejo and seeing the reinvented version of this cool summer soup, “gaspacho Alentejano” I really wanted to give it a try. I made a big enough portion to share with everyone reading this and will be eating this for the next week. And so, I´ve adjusted the measurements a bit and decided to make it this #homemadeMonday.
Ingredients
(for eight portions)
one tomato
one red onion
5 cloves of garlic
a medium sized cucumber
a red pepper
a green pepper
three tbsp olive oil
three tbsp vinegar
a tsp oregano
a tbsp fresh parsley or coriander
salt and pepper to taste
2,5 l of water
ice cubes to serve
Instructions
1. Chop your veggies into small cubes (tomato, onion, cucumber and peppers). Chop your garlic and fresh parsley (or coriander) finely. Note: Albeit weird, in the Alentejano version of it, you will not need to blend the veggies.
2. Add the veggies to a pot along with the water.
3. Add the olive oil, vinegar, salt, pepper, oregano and parsley/coriander.
4. Serve with ice cubes and a side dish of Alentejano bread.
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