I used to prepare a lot of gaspacho in the past, using canned tomatoes… “in the past” was probably 15 or 20 years ago. Then I stopped buying canned tomatoes and never felt that the tomatoes in the supermarket were good enough for such a simple recipe that requires very good tomatoes… and then we started to buy tomatoes in Isumi, the giant very ripe ones, full of sun, flavor and sweetness, the perfect tomatoes for tomato sauce and gaspacho. So now I can make gaspacho again!!!

The recipe I make now is really ultra simple. Before I was using more ingredients in particular shallots, now I make it with only tomatoes and cucumbers, and add a bit of spices: paprika and chilly pepper, salt and olive oil. Here is my recipe for a cold and refreshing starter for the summer that you is best prepared a few hours or more before and kept refrigerated until serving.

Gaspacho (4 medium size servings)

– 3 large ripe tomatoes

– 1 small cucumber

– 2 tbs of olive oil

– 1 tsp of paprika

– 1/4 tsp of chilly powder

– salt and pepper

Boil some water and boil the tomato 30 to 60s to peel them. Peel and cut roughly the tomatoes. Wash and cut roughly the cucumber. In a blender mix all the vegetables until liquid. Add the spices, salt and pepper. Keep refrigerated. When serving add olive oil, stir and serve.

Enjoy the summer!!!