I have been a huge fan of an old UK tv show called Red Dwarf.
Since I saw the episode which revolved around Gazpacho Soup I knew I had to try it.
One day while flicking through my favourite vegetarian cookbook (I ramble on about this book a lot on my blog but make up for it by sharing recipes) I saw the recipe for this strange chilled soup.......
So I did it....
This is it before adding the final water to soupify it....
It is so delicious! Like a soupy salad. With the fresh crunch of veges, the bite of garlic and tang of vinegar.
I love it so much I decided to make a gazpacho style salad to have with other meals.
http://i183.photobucket.com/albums/x82/claraohara/IMG_0404.jpgAnyway I thought it would be selfish of me not to share this recipe so here it is:
Gazpacho Soup
Serves 4-6
Ingredients:
750g Ripe tomatoes
1 Lebanese cucumber, chopped (I used a large continental)
1 Green capsicum, chopped
2-3 Cloves Garlic
1-2 Tablespoons finely chopped black olives (I didn't measure mine, just chucked a lot in!)
1/3 Cup Red or White Wine Vinegar (I used red)
1/4 Cup Olive Oil
1 Tablespoon Tomato Paste
Accompaniments: (I didn't bother with these but maybe next time if I have more time)
1 Onion, finely chopped
1 Red capsicum, finely chopped
2 Spring onions, finely chopped
1 Lebanese cucumber, finely chopped
2 Hard boiled eggs, chopped
Chopped fresh mint or parsley croutons
Directions:
To peel the tomatoes, score a cross in the base of each tomato. Cover with boiling water for 30 seconds then plunge in to cold water (I used a bowl in the sink with ice). Drain and peel away the skin from the cross.
Chop the flesh so finely it is almost a puree.
Mix together the tomato, cucumber, capsicum, garlic, olives, vinegar, oil and tomato paste and season to taste with salt and freshly ground black pepper.
Cover and refrigerate for 2-3 hours.
Use 2-3 cups of chilled water to thin your soup. (I added about 2 as I liked it strong)
Serve with accompaniments on the side.
I hope you give it a go and tell me what you think!
