It’s great eating outdoors. After all, everything tastes better outside.
At times I love to indulge in the Victorian fashion for packing everything from mint sauce to silver teaspoons and starched napkins into a picnic basket heading to my favourite place by the lakes. However, usually I choose the simple approach for outdoor lunches. A chilled gazpacho, bread and olive oil are quickly taken to a shady place in the garden or to a sun chair on the balcony.
3 ripe tomatoes
1/2 cucumber (peeled, to keep the gazpacho’s signature colour)
dash of tabasco sauce
dash of vinegar
salt and pepper
a few ice cubes
Cut the ingredients into chunks, put them into your blender and blend for a few seconds. Sprinkle with Sal de Ibiza Chili.