Gazpacho Recipe

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We all know that eating fresh veggies and salads is healthy, but you can get tired of “rabbit food” and, if there is only one of you, salad ingredients tend to go limp before you get a chance to eat them anyway.

Gazpacho to the rescue!

Apart from the fact that this Spanish cold summer soup (or liquid salad) is delicious and refreshing on hot days, once made and stored in the fridge, it will keep quite well for several days. Make enough for 5 portions (7 if you want some for the weekend too, but that’s stretching it a bit) and you’ll have a ready-made starter, light lunch or supper, for the whole week.

My way of making Gazpacho (yes, cheating as always) goes roughly as follows: chop (into rough chunks) about half a dozen medium tomatoes, one small red pepper and one small green pepper (or use portions of ones that you’ve bought for some other use) - all three of those, seeds removed - half a cucumber (make Tzatziki with the other half), a medium onion, a sprig of fresh parsley and a couple of cloves of garlic. Throw the lot into a food processor, blender or bowl if you’re using a hand blender. Beat into submission (until liquid), then add a dash (tablespoonish) of olive oil, just enough vinegar to lift the flavour (to taste). You can add water at the end if you feel that the consistency is too thick. On very warm days, it’s nice served with ice in it.

Looking at popsique’s “operating table“, we learned to make this in the same school.

Many Gazpacho recipes also call for breadcrumbs, but since I always serve this with fresh, wholemeal bread, I do not feel that it requires “stuffing.”

Simply Recipes has a recipe for Gazpacho here, though, a genuine Spanish Gazpacho would not have Tabasco or Worcestershire sauce in it!

Gazpacho photos: popsique