I love a cold soup in summer, and this Stephanie Alexander Gazpacho recipe is one of my all time favourites. It is cold, refreshing, and very healthy.
I have made a few tweeks to the recipe … sorry Stephanie.
The quality of the tomatoes, sherry * tweek – I used pomegranate vinegar – vinegar and oil is what makes a splendid rather than an ordinary Gazpacho.
I use a meat mincer for the vegetables, but a food processor will do. The texture should be coarse but there should not be large lumps.
1.5 ripe tomatoes, chopped
200 g Lebanese or long cucumber, chopped
150 g red pepper, chopped
2 cloves of garlic -*tweek – I use more garlic
100g crust less sourdough bread
2 cups cold water
3 teaspoons salt
Freshly ground black pepper or Tabasco ( I prefer the Tabasco for a little hit be careful not to overdo it.)
½ cup sherry vinegar
½ cup extra virgin olive oil
Mince or process vegetables, garlic and bread and transfer to a large bowl. Stir in water, salt, pepper and vinegar. Refrigerate for at least 1 hour for bread to swell and flavours to blend. Just before serving, stir in oil and taste for seasoning. The soup should have quite a tang to it. I have found the soup is even better the next day.
Gazpacho, cold soup of Spanish cuisine, especially that of Andalusia. It is an ancient dish mentioned in Greek and Roman literature, although two of the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century.
The bowl and plate are from mud.
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