
I’ve always thought of gazpacho as a rather bland tomato juice that you order as a starter. So when I visited friends in Sweden this summer and they served gazpacho for lunch I didn’t really think any of it. Until I tasted it. Man, it was an explosion of flavour and that bland, rather boring, taste I was expecting was not even remotely there. This gazpacho is, hands down, the best gazpacho I’ve ever had. Since then I have served it to my sister and her husband and they had the same expression of, almost, disbelief. My wife and I have added this to a staple dish and eat it at least once a week.

Another good thing about this gazpacho is that all ingredients are raw (except for the tomatoes that are scalded) so you really get all the nutrition out of your vegetables.

Scald the tomatoes

The only thing you need to prepare are the tomatoes that you need to scald, peel and de-seed. First up you should remove the stem mount from the tomatoes.

Bring some water to boil and boil the tomatoes until the peel starts to crack a little. Lift the tomatoes from the boiling water with a skimmer and put them in ice water to cool off. Once they are cool you should be able to peel them easily.

Cut them into smaller pieces and remove the seeds so that you are left with only the meaty part of the tomatoes. That’s it, go on and make this gazpacho now. I promise you that you will not be disappointed!