Gazpacho Soup
By Thomas Cenci
What better way to celebrate the upcoming summer days, than with a nice bowl of chilled Gazpacho soup.
The classic Andalusian dish is traditionally made with a mortar & pestle.
Week old bread and tomatoes are slowly pounded to a paste, and then combined with the olive oil, and finally the vinegar, whilst tasting all the time to make sure it’s right. The mix is then passed through a sieve so there are no seeds. It is then served up chilled and finished with diced garnish of all the ingredients that went inside.
You can make it the traditional way or if you don’t own a mortar and pestle just follow the recipe below.
Ingredients:
• 1 cucumber
• 2 red peppers
• 1 red chilli
• 1kg cherry tomatoes (you can use other tomatoes but make sure there ripe)
• 10ml sherry vinegar
• 50ml olive oil
• 10g powder sugar
• Salt and pepper
• 1 garlic clove
• 1 pinch cayenne pepper
Method:
Cut the tomatoes, cucumber, peppers, chilli and garlic into small pieces
Add the oil, vinegar, powder sugar and season with salt & pepper
Mix well in a large bowl and leave for up to 24 hours to marinade (a few hours is fine if you don’t have time).
Blitz everything in a blender and pass through a sieve.
Taste for seasoning and chill in the fridge till your ready to serve.
Try serving it with a garnish of diced cucumber, tomato, onion, and red pepper, with a drizzle of olive oil, some crusty white baguette and a glass of white wine.
June 18th, 2008 at 8:33 am
Oh yum! I’m printing this one! We’re trying to shed some excess pounds now that better (walking) weather is here and this fits the bill nicely!
June 18th, 2008 at 10:32 am
Yum, Thomas, thanks!