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Gaspacho, summer soup


Cold soup can be made with virtually anything: almonds, melon, hearts of palm. Served chilled, soup is a perfect summer option, either pre- or post-meal. More versatile than its warmer equivalent, both savory and sweet cold soup recipes abound.

Gazpacho is a Spanish soup; it is apparently adapted from the medieval recipe for ajo blanco, made from garlic, almonds, bread, olive oil, vinegar and salt. Eventually tomato, bell pepper and cucumber made their way into the mix. According to Mediterranean food writer Clifford A. Wright, “Gazpacho is traditionally made in a mortar and the bread is ideal when it is about a week old. The bread and vegetable mixture is pounded to a paste, and then you begin to add the tomatoes, then the olive oil, and finally the vinegar, tasting all the time to make sure you've got it right.”

By Isabel Cowles

Gazpacho Soup Recipe
Serves 4/6
1 lb (450 gm) Tomatoes, roughly chopped  
1 Green Pepper, cored, deseeded and chopped  
1 Medium Onion, peeled & roughly chopped  
4 Cloves Garlic, crushed  
2 TBsp Tomato Puree (Paste)  
3 TBsp Lemon Juice  
Handful Fresh Parsley, chopped  
Handful Fresh Coriander (Cilantro) Leaves, chopped  
1 Pint Water  
Good Twist Freshly Ground Pepper  

Put all the ingredients except the water into a food processor, add a little of the water then whizz down until the ingredients are well broken down. It doesn't need to be totally smooth.
Add the water and transfer to a bowl. Cover the soup and chill in the fridge for a few hours at least, preferably overnight. Leaving the garlic gazpacho soup for longer allows the flavours to come out.

Serve gazpacho soup cold. Optionally, garnish with fresh parsley or garlic croutons.
 

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