Gazpacho is perfect as a starter or for a picnic on a hot summer’s day or served in shot glasses as a ‘canape’, possibly with a nip of vodka.
SERVES 10–12
- 2 red peppers, quartered and seeded
- 1 large cucumber
- 1 large or 2 small onions
- 900g very ripe tomatoes
- 2 large cloves of garlic, peeled
- 1 slice of white bread, soaked in water and squeezed out
- 125ml olive oil
- 1 tbsp sherry or red wine vinegar
- 400g tin of chopped tomatoes or passata
- 1 tbsp tomato puree
- 1 tsp sugar
- 2 tsp salt
- Freshly ground black pepper
- Very finely dice a small amount of red pepper and cucumber if using as a garnish, and set aside.
- Roughly cut the remaining vegetables and garlic into chunks, and combine in a large mixing bowl.
- The soup will need to be blitzed in two batches, so crumble half the bread into a liquidizer with half of the rest of the ingredients (the garlic, vegetables, olive oil, vinegar, tinned tomatoes or passata, tomato purée and seasoning), and blitz to a purée.
- Sieve the purée into a large bowl and then repeat with the remaining ingredients.
- Check the seasoning and thin with a little cold water if it’s too thick.
- Chill for at least 6 hours (overnight is best) or until required. Gazpacho must be served very cold.
- Ladle into individual bowls, cups or shot glasses, and add your chosen garnishes on top.
The Get-Ahead Cook by Jane Lovett, published by Whitefox Publishing Ltd.
COOK’S NOTES
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- The vegetable quantities are flexible, so just use the recipe as a guide.
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- This will taste different every time you make it. The quality of the vegetables determines the final result.
- As with all food to be eaten cold, the flavour will be dulled when chilled, so bear this in mind when seasoning at the outset and check again before eating.