I am super sick and in bed today…
It’s probably this past week’s lifestyle: Skybar, faraya, work, Gemayzeh, work, diners, etc… Still I am happy it’s summer and all our friends are coming back… The bigger part of me is excited about the last weeks of summer, however the smaller part of me misses my healthy routine, my calm diners and can’t wait to go back to a lesser active pace….
And today, unfortunately I woke up with fever, throat pain and “Everywhere pain”… I thus decided to prepare myself a Lebanese Gazpacho…. Actually it’s more like a Lebanized cold tomato soup then a gazpacho… and here is how I prepared it:
Usually the local tomatoes are less red, they taste better (in my opinion), are big, and look a little bit different... This is why my gazpacho is a bit pink =), with a yummy taste....
Ingredients (for four servings):
- 1KG of tomatoes (chopped). I used the big yummy local ones
- 2 Lebanese cucumbers (peeled and cut in cubes) (they are much smaller than those I have seen elsewhere)
- 50 g of Lebanese bread (the original recipe is with 1 cup of small pieces of white bread)
- 2 garlic cloves (chopped)
- 1 onion (minced)
- 1 green pepper
- 3 TSP of extra virgin olive oil
- 1 1/2 TSP of vinegar
- 1TSP of red wine
- coarse salt and ground pepper
- Optional: 2tbsp of sugar (I didn’t add it)
- For the topping – optional: grilled bread cut in cubes, tomatoes, cucumbers and/or onions
- Cut the bread and keep in a bowl with cold water
- Add the tomatoes, cucumbers, onion, garlic, pepper and mix with a hand blender to get a smooth texture
- Add the vinegar, the wine, and 1TSP of olive oil
- Add the salt and pepper
- Eat cold and add to it whatever topping you wish
And always remember everything that is cooked with love and eaten with a smile tastes twice as good.
Enjoying my Spanish Lebanised gazpacho,