A classic summer soup, with an extra refreshing touch. This delicious cold soup always makes me feel like I’m on Holidays. As a kid I used to hate tomato soups, but when I tried this on my first trip to Madrid, I changed my mind and now I really enjoy eating this tasty appetizer. I love adding my own touch to classic recipes, so I did my own version of Gazpacho and I added this foamy yoghurt-mint sauce to make it even more refreshing. The best thing about this recipe: you can make it in a few minutes, no cooking involved, just blending.
For the Gazpacho
- 1-2 ripe tomatoes (350 g approx.) *I used 1 medium Beefsteak tomato
- 1 mini cucumber (65 g approx.) *I used one that you can eat the skin
- 150-160 ml water (*you can add more, it will depend on how thick or liquid you prefer the soup)
- 1 tsp salt (approx.)
- 1-2 tbsp olive oil
- 1-2 tsp lemon juice
- Pinch of sugar
- A generours pinch of garlic powder (or clove if you like more garlic), ground black pepper and ground cumin.
- *Optional: Pinch of chilli powder
For the mint sauce:
- 10 peppermint leaves
- 3 tbsp natural unsweetened yoghurt
- 1 tsp lemon juice
- Pinch of salt
For the Gazpacho:
- Wash the tomato, with the tip of the knife remove the core of the tomato and cut it then in smaller pieces (they don’t need to be too small, because you are going to blend them).
- Wash the cucumber, remove the ends and cut also in smaller pieces.
- Put all the pieces on the blender or use a hand blender. Add half the water, a bit of olive oil, salt, pepper, cumin, garlic powder, pinch of sugar and 1 tsp of lemon juice. Blend until you get a smooth soup. If you use a hand blender, the soup won’t be that smooth. If you prefer the soup to be extra smooth, use a blender.
- Now you want to check out the flavours and see if you prefer the soup more liquid or not. I add here the rest of the water, because I like it more liquid, and I add a bit more olive oil and a generous pinch of salt, pepper, cumin and the most important: garlic powder. It might need a bit more lemon juice too. I like to add a pinch of chilli powder to give an extra taste to it, but this is optional. Blend the soup one more time and taste it again, add more spices if necessary and then with a spatula mix the soup one more time.
For the mint sauce:
- Wash 10 peppermint leaves.
- Blend with a hand blender the peppermint leaves and 3 tbsp of yoghurt.
- You want the leaves to blend as small as possible and the sauce will be foamy. Add 1 tsp of lemon juice and a pinch of salt. Blend one more time until you get more foam.
Serve the dish immediately (so the mint sauce doesn’t lose the foam). This recipe makes 3-4 Appetizer portions. I pour the soup first, then use a spoon to pour carefully the mint sauce, it will create a beautiful design on its own. You can serve the soup next to some crunchy bread to make it extra yummy. Enjoy!