Gazpacho

Gazpacho

By
From
Encyclopedia of Food and Cookery
Serves
6-8

The refreshing, spicy, chilled soup–salad which is served in almost every Spanish home and restaurant. It is a favourite alfresco dish and, accompanied by separate bowls of garnishes, is almost a meal in itself. Gazpacho varies a little from region to region but is always a flavoursome mixture of vegetables and aromatics, served over ice.

Ingredients

Quantity Ingredient
6 ripe, red tomatoes, peeled
or 425g tinned tomatoes, drained, plus 2 fresh tomatoes, peeled
250ml white wine or chicken stock
2 garlic cloves, crushed
1/2 teaspoon ground cumin
freshly ground black pepper
40g fresh breadcrumbs
80ml olive oil
60ml wine vinegar
750ml tomato juice
1 large onion, diced
1 green pepper, cored, seeded and diced
1 cucumber, peeled, seeded and diced
12-16 ice cubes
3 hard-boiled eggs, chopped
30g croutons
salt

Method

  1. Seed 6 fresh or the tinned tomatoes. Coarsely chop half the fresh or all the tinned tomatoes and simmer for 5 minutes with wine or stock. Purée in a blender or rub through a sieve. Set aside.
  2. Cut remaining fresh tomatoes into small dice. Mix garlic, cumin, salt and pepper. Mix in breadcrumbs, then very gradually beat in oil to form a thick paste. Stir in vinegar little by little, then puréed tomatoes and tomato juice. Combine with half the diced vegetables. Adjust seasoning and chill for 2–3 hours before serving.
  3. Place 2–3 ice cubes in each bowl, then ladle gazpacho over. Serve remaining vegetables, chopped hard-boiled egg and garlic croûtons in separate bowls for each diner to add their own choice of garnish.
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