It's so easy to make
put a few tomatoes, cucumber and peper on a blender and blend; salt and oil, blend. Done. If you like it strong, add garlic and/or tabasco. If you like it without bits you'll have to pass it through a colander, but I love the bits, so it takes me 5 min to have it done. At the moment I'm doing around 2 litres every 2 days.
(Aberracion Life's getting very complicated, but a lot of fun., Mon 25 Jul 2011, 13:04, 2 replies, latest was 15 years ago)

That sounds delicious
I might give it a try. How many tomatoes would you say to make it for three people?
( Amberl was stripey and dominated Europe, Mon 25 Jul 2011, 13:08, Reply)

It's bloody delicious.
I might have a bash at it myself.
( girlinthehole, Mon 25 Jul 2011, 13:14, Reply)

If it's 3 people like me...
you'll need a ton!

For the 2 litres I usually put 6 big mature tomatoes, half a cucumber and a pepper (better if it's not red or green, to give it more colour). The garlic, I try to avoid it, but a couple of cloves is what's the normal.

If you want to make it more traditional (and less healthy) you can add white bread when blending too. It'll make it more like a puree. Then you can serve it with boiled egg or serrano ham in cubes.
(Aberracion Life's getting very complicated, but a lot of fun., Mon 25 Jul 2011, 13:15, Reply)

Thank you!
Last time I had gazpacho it was the starter for a history dinner and served in tiny tiny dishes. My tutor was definitely debating licking the bowl I think
( Amberl was stripey and dominated Europe, Mon 25 Jul 2011, 13:22, Reply)

I am so trying that.

( girlinthehole, Mon 25 Jul 2011, 13:25, Reply)