Great Gazpacho!
With the hot,hazy and humid days of summer upon us and the farmers’ markets are flush with the most amazing produce….that can only mean one thing:
Time for some delicious cold soup recipes to be pulled out.
Nothing says summertime quite like Gazpacho. Its flavourful burst of fresh tomatoes, cucumbers, local garlic and mountains of fresh thyme is a symphony on my tastebuds!
Too much….?
OK, let’s just say that I do get a little excited about great food. (#spoiler alert I know!!)
Not only is this soup high on taste and nutrition, but is rich in history as well! It is mentioned in ancient Greek and Roman literature.
Originating in southern region of Andalusia in Spain it was the perfect meal for labourers in the vineyards, citrus groves and olive plantations. The Gazpacho recipe back then was greatly different as, though the fresh vegetables, olive oil, and vinegars still there, tomatoes were not introduced until the discovery of the New World. Back then, breadcrumbs were mixed in as well to thicken up the broth. Hmmmm. maybe that’s why I like a few croutons on top with mine.
Whether you’re preference plays the ‘chopped and chunky’ version, or the smooth blended version, the following recipe works for both.
Stay cool my friends!
Great Gazpacho
Ingredients
- 2 English cucumber, peeled and chopped
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 5-6 beefsteak/vine tomatoes, cored and chopped
- 2 garlic cloves, peeled and crushed
- 1 red onions finely chopped
- Generous sprig of fresh thyme
- 3-4 small hot chillies
- 2–2½ tbsp sherry/white wine vinegar, or to taste
- A glug of olive oil
- A generous glug of habanero/hot/chilli sauce for heat – to your liking
- 5-6 shakes of Lea & Perrine’s (optional)
- Freshly ground sea salt and pepper – to your taste
Directions
– Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl or ziplock.
– Add the thyme and hot chillies and season well with salt and pepper.
– Add the sherry/wine vinegar, hot sauce and a couple of tablespoons of olive oil and mix together well.
– Cover and chill. Leave to marinade for at least 30 mins or overnight (overnight is BEST! )
– Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like.
– Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until cold and you’re ready to serve.
– Serve up with croutons, snips of fresh chive, or a small sprig of fresh thyme.
Amazing with crusty bread that’s been brushed with EVOO and broiled…..yumma.
If you try it….let me know what you think!
xo – Sandra
