Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


Though they may look similar, gazpacho has nothing to do with salmorejo (see separate recipe) As they say in Spain, the 'king' of the gazpacho' is the cucumber while the 'king of the salmorejo' is the tomato.

You need:
- 1 cucumber (without the skin)
- 10 ripe tomatoes (leave the skin on)
- half an onion
- half a green pepper
- 1 clove of garlic
- a third of a glass of (good) olive oil.
- 2 to 3 table spoons of vinegar (to taste)
- salt (again to taste, but remember that tomatoes take a lot of salt)
- half a glass of water

Cut the vegetables in big chunks, put all vegetables and the water in a beaker and blend (we use a hand held mixer but a blender is good too) until they are liquidised. Add the oil, vinegar and salt and blend again until the oil emulsifies. Get is all through a strainer and put it in the fridge for at least one hour. If it is too tick for you just add more water. You can serve this with cubes of cucumber, red pepper, boiled egg whites or fried or toasted bread. If the weather is very hot add some ice cubes before serving it too.

My children love this but not as much a salmorejo. It is the easiest manner to them to eat lots of raw vegetables.