Gazpacho

There is no rival. Gazpacho is summer in a glass.  Serve it as a soup, in shot glasses alongside oysters or grilled scallops, or as a dressing or sauce for grilled meats or seafood.

If you can, start it the day before, it will be better.    This recipe is adapted from the French Laundry cookbook.

  • 3 skinned chopped tomatoes (skin them by cutting an “x” on the bottom, then blanch in boiling water for a minute)
  • 1 chopped medium sized red capsicum
  • 1 small or half a large red onion, chopped
  • 1 small clove garlic, crushed
  • 1 lebanese cucumber, diced
  • 1 cup tomato juice
  • 2 tablespoons tomato paste
  • 4 tablespoons white wine vinegar
  • quarter cup of extra virgin olive oil
  • 1 handful parsley, chopped
  • juice of 1 lemon
  • 1 teaspoon salt

Put all the ingredients in a large bowl.  Mix, cover and leave overnight if you can, or at least for a few hours.  Puree with a stick, or put in the blender or food processor, and serve chilled.

We had it last night with grilled seafood skewers, and a white bean, basil and goat cheese puree.  Perfect.

 

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One thought on “Gazpacho

  1. Tess January 22, 2011 at 4:56 pm Reply

    I remember my first taste of this soup when I was about 8 years old. Mrs cant-remember-her-name from over the back fence made it and gave the recipe to mum. She and her family were very, very new to Oz having left Spain only a few months prior to living behind us. I LOVED it from the first taste. Always crave it on hot, humid, hazy days. Like today. Thanks for posting the recipe.

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