Gazpacho
This is cold tomato soup. No, it’s not just tomatoes, but all the ripest tastiest tomatoes you can get your hands on. It’s got garlicky goodness, and the favours of different peppers featured prominently. I used Pedron peppers and they were fabulous. Purists may not be happy that I’ve left out the day old bread and included (heresy!) tinned plum tomatoes in the recipe. But hey, this worked out brilliantly for me, and you can always include that bread, and omit the tinned plum tomatoes anytime (just make sure you double the quantity of plum tomatoes in the soup). Served cold!
Ingredients
- 3 momotaro tomatoes (skin on)
- 4 roma tomatoes
- 5 cherry tomatoes
- 1 tin plum tomatoes (peeled)
- 1 red capsicum
- 1 green capsicum
- 2 pedron peppers (1 if you like less spice)
- 1/2 cup of light, fruity olive oil
- 4-5 cloves garlic chopped
- 1 white onion chopped
- 1 tsp ground cumin
- 3 tsp Sherry vinegar
- Pepper and salt to taste
- Blitz the onion, garlic, padrone peppers and capsicums.
- Using a hand blender, blend the tomatoes. Stir in the blitzed onion, garlic, capsicums, and padrone peppers. Add olive oil, cumin, sherry vinegar, salt and pepper, and hand-blend until smooth.
- Decant into a container and keep in the fridge overnight for the flavours to integrate - this is the most important step.
- Serve cold, with a garnish of thyme or parsley, and light olive oil. Or if you’re in the mood, turn it into a modern cocktail with a shot of grappa.
