• Mark Tullett

Gazpacho

With the warmer weather there is nothing I like more than a nice glass, or bowl, of iced gazpacho.


Gazpacho is a cold blended vegetable soup. There are many recipes, with almost everyone claiming theirs is the original or traditional, but this is the one I use.


Ingredients (1.5 litres)

  • 1 kg of ripe tomatoes.

  • 1 green pepper.

  • 1/2 onion

  • 1 clove garlic.

  • 1/2 cucumber.

  • 1 stick of celery.

  • 1/2 red pepper (optional, although I like it as it gives it better color and a slightly delicious sweet touch).

  • 1 slice of bread (about 50 gr, optional, and I often forget to add this).

  • 2 tablespoons of white wine vinegar. Cold water.

  • Olive oil to taste (I usually add 2-3 tablespoons).


Method.

Ok, this is what I do. Make sure everything is clean, peel and chop up the larger ingredients, bung it in the liquidiser and turn it into soup, on pulse, or use a hand blender to do the same.


Some suggest removing the tomato seeds but 1- I'm too lazy and 2- they add just as much flavour as everything else.


I like a slightly chunky soup so don't blend it too much. How fine you make it is up to you.


Then I put it in a jug or bowl and chill it in the fridge, serving it over ice. When it's chilled. I actually like it to drink it, with a little Tabasco or Worcestor sauce ( veggie brand, of course).

You can chop up some onion, chives, tomato and basil to pop on the top when you're serving, if you want it a bit fancier, or even add some croutons.


Go on, give it a go, and send us the photos and your comments.


Alternatively you can always buy a carton in the supermarket, some of which are surprisingly good, others not so much.

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