Gazpacho
This recipe will make you about 9 to 10 litres of fresh, cooling, tangy, thirst quenching gazpacho!
A taste from my childhood and one of the most delicious and nutritious recipes I know. In fact, I love it so much, I wrote this Haiku about it:
Tomato
And vinegar quench a
Hot Summer
Ok, I'll not make a great poet, but this will make a superb soup! I would also like to thank Rosario for taking me through her family's Seville recipe, this version isn't it but it draws from it.
You'll probably want to scale this down, but when I make it I go industrial! :)
Ingredients
- 90 Tomatoes
- 4 Cucumbers
- 10 Carrots
- 2 Bell peppers (any colour)
- 200ml Olive oil
- 150ml Red wine/Sherry vinegar
- 2 tblsp Salt
- 1 tblsp Black pepper
Optional Ingredients (see Notes below)
- 1 small Red onion
- 2 Spring onions
- 1 small Garlic clove
- 1 hot or 3 mild chillies
- 20g Coriander
- 2 Lemon's juice
- Stale bread
Recipe
- Blend all of the above into a 10 litre pot, keep blending until it is really smooth
- Chill in the fridge for 24 hours...
- Serve as is, or with finely chopped garnishes of tomatoes, onions, cucumbers, peppers, and stale bread croutons, and be quenched!
Notes
- You can add more olive oil, to taste and it will make it creamier
- Vinegar adds acidic tang, add to taste
- Black pepper unsurprisingly adds peppery notes, so add to taste
- Salt... add to taste too :)
- In regard to the optional ingredients:
- The onions and garlic add notes of those flavours
- Chillies start to add heat, so add to taste
- And the coriander adds fresh notes to the soup
- Lemon juice (and indeed the garlic) are more for preserving the soup for longer
- Stale bread (and additional water) is used to bulk it out, but is completely unnecessary, imo. But you may see it in other traditional recipes :)
- Some recipes will have you blend in ice rather than chilling the soup for 24 hours - this is a mistake and does not achieve the same resulting taste