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.
I thought I better put this recipe up seeing I recommended using it in the previous post. I love this simple but zingy dressing with a whole range of dishes… the roast vegetables mentioned in the last post, cous cous, any type of barbecued meat, or a curry. Mint is easy to grow, and grows well most of the year, so get some going in a pot and you’ll always be able to make this.
1 cup of plain, good quality yoghurt
A big handful of mint leaves, about 2 lightly packed cups
1 small clove of garlic
Using a mortar and pestle, pound the garlic into a paste. Add the washed mint leaves, and pound again until a paste. If you don’t have a mortar and pestle, finely chop the mint by hand, and grate the garlic with a fine grater (I recommend a microplaner if you don’t have one, I use mine almost every day).
Scrape the garlic and mint into a bowl, add the yoghurt and mix until combined. Serve.
This will keep in the fridge for about 2 days, but is best to make and use fresh.
If you haven’t discovered how fantastic salsa verde is, you should give it a go. Its a knockout of a sauce: fresh, zingy, healthy, delicious. I use it as an alternative to gravy, and I love it with roast chicken pieces and mash. Its a great accompaniment to any grilled, baked or barbecued fish or meat, as well as potatoes done any way. I also like it on bubble n squeak the next day, made with the leftovers of course.
Jamie Oliver says the best way to make salsa verde is to chop all the herbs finely by hand. I say: balls. Shove it all in the food processor and its done in seconds.
1 small bunch flat leaf parsley
1 bunch basil
About 2 cups mint leaves
1 cup coriander leaves (optional, if in season)
1 garlic clove
3 anchovy fillets
1 tablespoon capers
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Wash the herbs well in lots of cold water, drain and shake. Put the garlic, anchovies and capers in the food processor and pulse a few times. Add the herbs and process, drizzling in the olive oil and vinegar, until you have a chunky sauce. Serve immediately. It will keep in the fridge for a few days, but its best served freshly made.