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.