Food & Drink

Glorious Gazpacho

Nothing is more refreshing than a glass of ice cold gazpacho on a hot summer’s day. This tomato style soup originates from Andalucia, the southern region of Spain and is a favourite amongst locals. Rey loves this recipe because it is quick to make (it only takes 10 minutes), there is no cooking required and it acts as light refreshing meal or snack when it feels too hot to eat but you know you are hungry!

To make gazpacho all you need to do is add your fresh ingredients to a blender or processer and puree. Some prefer a heartier gazpacho, in which case all you need to do is chill and serve! Rey prefers an extra smooth gazpacho that is almost drink-like in its consistency. To achieve this, she passes the pureed mixture through a sieve to remove any seeds or solids.
 
Some versions of gazpacho include slightly stale bread in the puree to thicken the mixture however Rey believes a good olive oil makes the soup creamy enough.
 
The key to this quintessential summer soup is using vine-ripened tomatoes and a splash of high quality sherry vinegar.

 
Ingredients
1kg vine-ripened tomatoes (6-8 vine-ripened tomatoes) (Losurdos)
1 cucumber (peeled) (Losurdos)
1 baby capsicum (Losurdos)
Half a garlic clove (Losurdos)
1/4 white onion (Losurdos)
2 teaspoons of salt
2 teaspoons sherry vinegar (Simon Johnson)
3/4 cup of EVOO (Simon Johnson)

Gazpacho-ingredients.jpg
 
Process: 
1. Cut tomatoes into quarters and remove core 
2. Deseed capsicum and roughly chop, peel cucumber and roughly chop
3. Add tomatoes, onion, cucumber, capsicum and garlic to a blender and blend. The longer you puree the smoother it will be.  I like to puree for two minutes.
4. Add salt, sherry vinegar and olive oil and continue to blend for another 15 seconds
5. Strain mixture through seize so it is liquid smooth. Discard any solids/
6. Transfer mixture to a glass pitcher and refrigerate for 4 hours or overnight.
7. Before serving, mix and adjust seasoning. Summer in a glass! 

 Gezpacho-close-up.jpg

Hot Tip: This gazpacho mix is multi-purpose! Spike your gazpacho with a little vodka, and you’ve also got one of the most delicious Bloody Mary’s you will ever try.