The monthly magazine of the Italian supermarket Coop costs 1euro. So, for only 1 euro a month I have even more inspiring sources and I gradually become familiar with the Italian cooking vocabulary and with the variety of local products without great effort.
For this recipe you need a blender and a fridge. For 2-3 large portions of this summer recipe put 2 large tomatoes (I don’t remove the skin although mentioned), 1 red onion, 1 garlic clove, 1 cucumber without skin, 1 stem of white celery, a handful of fresh basil and 1 spicy little pepper in the blender. Blend and taste to find your balance of flavors. Add cold water if you want a more liquid gazpacho (I prefer a thick one). Add salt, pepper, a few table spoons of balsamic or red wine vinegar and a drizzle of good olive oil. In a lot of recipes they add bread, but it’s not really necessary. Store the soup in the fridge. The colder, the better. Serve with a few dots of creamy buffalo mozzarella or buffalo ricotta and some basil leaves. If Summer would have a flavor, this recipe is probably the closest you can get….
Doc V's Healthy Kitchen 