T is for Tomatoes Make Gazpacho.
I get pretty excited when I decide it's gazpacho time. I'm not sure if many people feel the same way as me, probably because 'cold tomato soup' doesn't sound so appealing. As a result, it gets more than its fair share of bad press. Well, Im standing up for gazpacho. Mine in particular. I'm the last person to blow my own trumpet, but I think that my gazpacho will please many taste buds. And no, the name 'cold tomato soup' gives it no credit whatsoever.
My recipe is by no means rigid. Actually, I rarely measure any of the quantities, which will make it a little bit more difficult to share, but 'add according to taste' may be some good advice to start off with. My recipe generally revolves around what I have left over in the fridge, so if you think some other vegetable may work, then I wouldn't be too afraid of trying it out.
My most recent recipe consisted of these ingredients:
About 4 medium sized tomatoes
About 1/2 cucumber
About 1/2 bell pepper (any colour)
1-2 sticks of celery
Some onion (I use red) maybe 1/4
A carrot
Some parsley
Some basil
These are more or less in order of largest quantity to smallest, just to give you a rough idea of measurement.
Other possibilities may include green onion, garlic (I prefer it without, but it is your preference) and I don't know what else..
Chop them all up, and blend them either in a blender (with maybe 4-5 cups of water) or with one of those amazing hand blender things.
Then comes the fun part. Some olive oil, some black pepper, and some salt. Taste as you add it, so you don't add too much! I like doing this! Oh, also bread crumbs. One of the best parts! Today I ripped up two slices of bread and dumped that into the blender too. It gives it more consistency.
Another ingredient I like to add is crushed red pepper. I just sprinkle some into the mixture. It just gives it a little kick, and I think it works well with the chilled gazpacho.
And so that's the next step, chill it for a couple of hours, and serve with warm baguette bread.
Not just 'cold tomato soup'. It's a whole lot more, and whats more, you get a great serving of your veggies for the day. Even if you are not keen on tomatoes, you may like this, because obviously it's not just tomatoes. One more thing to add... for some reason I always seem to make a big mess in the kitchen when I make this! I think it's because I have a blender, and not one of those hand blenders, so I end up with some spills. Oh well, that's just now part of my gazpacho making tradition then.
I get pretty excited when I decide it's gazpacho time. I'm not sure if many people feel the same way as me, probably because 'cold tomato soup' doesn't sound so appealing. As a result, it gets more than its fair share of bad press. Well, Im standing up for gazpacho. Mine in particular. I'm the last person to blow my own trumpet, but I think that my gazpacho will please many taste buds. And no, the name 'cold tomato soup' gives it no credit whatsoever.
My recipe is by no means rigid. Actually, I rarely measure any of the quantities, which will make it a little bit more difficult to share, but 'add according to taste' may be some good advice to start off with. My recipe generally revolves around what I have left over in the fridge, so if you think some other vegetable may work, then I wouldn't be too afraid of trying it out.
My most recent recipe consisted of these ingredients:
About 4 medium sized tomatoes
About 1/2 cucumber
About 1/2 bell pepper (any colour)
1-2 sticks of celery
Some onion (I use red) maybe 1/4
A carrot
Some parsley
Some basil
These are more or less in order of largest quantity to smallest, just to give you a rough idea of measurement.
Other possibilities may include green onion, garlic (I prefer it without, but it is your preference) and I don't know what else..
Chop them all up, and blend them either in a blender (with maybe 4-5 cups of water) or with one of those amazing hand blender things.
Then comes the fun part. Some olive oil, some black pepper, and some salt. Taste as you add it, so you don't add too much! I like doing this! Oh, also bread crumbs. One of the best parts! Today I ripped up two slices of bread and dumped that into the blender too. It gives it more consistency.
Another ingredient I like to add is crushed red pepper. I just sprinkle some into the mixture. It just gives it a little kick, and I think it works well with the chilled gazpacho.
And so that's the next step, chill it for a couple of hours, and serve with warm baguette bread.
Not just 'cold tomato soup'. It's a whole lot more, and whats more, you get a great serving of your veggies for the day. Even if you are not keen on tomatoes, you may like this, because obviously it's not just tomatoes. One more thing to add... for some reason I always seem to make a big mess in the kitchen when I make this! I think it's because I have a blender, and not one of those hand blenders, so I end up with some spills. Oh well, that's just now part of my gazpacho making tradition then.
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