Winter gazpacho

• 4 red tomatoes (preferably ripened)
• A couple of carrots
• 200 g cauliflower
• 1/2 onion
• Ginger
• Extra virgin olive oil
• Sherry vinegar, balsamic vinegar or another variety of your choice
• Salt
• Water
• Arugula

Step 1

Remove the stem branches from the cauliflower and set aside for later. To start heating the food, first bring a saucepan with half a liter of water to a boil.

Step 2

Peel and chop all the ingredients. The carrot can be cut into slices. The tomatoes make them into the smallest pieces you can. Do the same with the onion and ginger. Reserve everything separately, since the time to heat each of them is different.

Step 3

In a frying pan with a little oil first you have to brown the ginger and onion over low heat. You will know they are ready when the onion is transparent. At this point add the tomatoes to the mixture and raise the heat to medium.

Step 4

Bring the carrots to a boil. Boil the carrot and cauliflower for about 10 minutes. Then strain the contents and reserve the water you have used.

Step 5

In a blender put the carrot, cauliflower and all the contents of the pan. Start blending adding the cooking water until it has the consistency you are looking for. Winter gazpacho tends to be more liquid than thick, so keep blending and adding water as you see it is necessary.

Step 6

Before serving, season to taste with salt and pepper. The arugula and vinegar are used in the presentation as a final touch to the winter gazpacho recipe, but of course you can opt for other alternatives. For example you can also add croutons, referring to those normally used with fresh gazpacho.