Gazpacho – perfectly cool soup for this scorching weather
Think of soup and I think of rustic beany winter warmers, ready for lunch after a dog walk on a coldy winter day, not something for this scorching sunny weather. However gazpacho is just the soup to cool you down when the sun is at its hottest. Just remember to make it in advance so it has time to chill – and when I say make it, it’s just a question of shoving it all in the food preocessor and whizzing it up so no cooking required. Phew!
Here’s what you need for 4-6 –
1.25kg super ripe tomatoes, roughly chopped – we use Isle of Wight tomatoes
1 large clove garlic, peeled
1 large cucumber, peeled, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
30ml sherry or wine vinegar
100g fresh white bread crumbs
100ml olive oil
Salt and Pepper
Here’s what you do –
- Put the tomatoes, garlic, cucumber, red pepper and breadcrumbs into a food processor and whizz together.
- Season well and add the vinegar and whizz again.
- With the motor running, add the olive oil through the funnel so it all mixes together.
- Put a large sieve over a large bowl and pour the gazpacho into the sieve. Stir with a wooden spoon until you are just left with the dry pulp of the veggies and a lovely red liquid in the bowl.
- Put the bowl in the fridge to chill really well.
- Once it’s chilled, taste to check the seasoning – you may need to add a bit more salt.
- Serve in chilled glasses.
- Instead of the cucumber, use half a ripe galia melon (deseeded, skinned and chopped) which adds a lovely fruitiness.
- Change the olive oil you use – some are hot and peppery, some milder; whichever you like
- If you want to serve it in a bowl, serve with some garnishes such as finely chopped cucumber and peppers, or some croutons
This takes us back to our trips to Las Chimeneas in the Spanish Alpujarras – hoping we can get back there soonish!