Spanish Gazpacho
- 10 years ago
Ingredients
About 55 grams of slightly stale bread (about a day old)
450 grams of ripe tomatoes
2 cloves garlic, peeled & finely chopped
1 green chilli pepper, chopped (plus extra for garnish)
¼ teaspoon cumin powder
1 tsp sea salt
3 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
¾ cup cold water (optional)
3 Tablespoons chopped onion (for garnish)
Method
1. Soak the bread in some water for about 5 minutes. After 5 minutes, squeeze out the water from the bread & set aside.
2. Cut out the cores of the tomatoes & puree them in a food processor. Pass the pureed tomatoes through a sieve to remove the seeds.
3. Place the soggy bread, chopped garlic & 1/3 cup of the pureed tomatoes in the food processor and blend to get a smooth texture. Add the remaining tomato puree, cumin, green chilli pepper & salt and start to blend.
4. With the food processor running, add the extra virgin olive oil in a slow, steady, stream through the feeder tube of the food processor. Add the red wine vinegar & blend.
5. Give it a taste & adjust any flavours you might like. If you find that you’d like a slightly thinner consistency, add the cold water & blend. Chill the soup in the refrigerator until you are ready to serve it.
6. Serve in individual bowls, topped with the garnish.
About 55 grams of slightly stale bread (about a day old)
450 grams of ripe tomatoes
2 cloves garlic, peeled & finely chopped
1 green chilli pepper, chopped (plus extra for garnish)
¼ teaspoon cumin powder
1 tsp sea salt
3 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
¾ cup cold water (optional)
3 Tablespoons chopped onion (for garnish)
Method
1. Soak the bread in some water for about 5 minutes. After 5 minutes, squeeze out the water from the bread & set aside.
2. Cut out the cores of the tomatoes & puree them in a food processor. Pass the pureed tomatoes through a sieve to remove the seeds.
3. Place the soggy bread, chopped garlic & 1/3 cup of the pureed tomatoes in the food processor and blend to get a smooth texture. Add the remaining tomato puree, cumin, green chilli pepper & salt and start to blend.
4. With the food processor running, add the extra virgin olive oil in a slow, steady, stream through the feeder tube of the food processor. Add the red wine vinegar & blend.
5. Give it a taste & adjust any flavours you might like. If you find that you’d like a slightly thinner consistency, add the cold water & blend. Chill the soup in the refrigerator until you are ready to serve it.
6. Serve in individual bowls, topped with the garnish.