Bespoke gazpacho

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Gazpacho - smooth

Gazpacho – smooth

Gazpacho has to be one of the easiest soups to make – a bit of chopping, whizzing and stirring and the soup is ready.  Since some find raw peppers indigestible, some, like me, can’t eat onions or garlic – and so it goes on, here is a variable version of gazpacho.

The basic soup:

  • 500g/ 1lb ripe tomatoes – can deseed them if preferred.
  • ½ cucumber, deseeded.
  • 1 red chilli, deseeded.
  • ½ red pepper, deseeded.  Optional.
  • 2 small or 1 medium spring onion.
  • 1 clove garlic.  Optional.
  • 50ml/¼ cup olive oil
  • 1 tbspn sherry/wine/cider/balsamic vinegar
  • About 10 mint leaves
  • Squeeze of lemon juice
  • Salt and black pepper.
  • Tabasco sauce if extra heat required
  1. Chop what needs chopping, bung all in a food processor or large bowl with hand held blender and whizz away until as smooth as desired.  Check the seasoning.

Optional extras.

  • 75g/3oz bread (!).  Apparently Genius bread tastes very good and is gluten free.
  • ½ – 1 clove garlic – optional.
  1. Breadcrumb the bread with the garlic.
  2. Stir into the soup.
  • ½ cucumber, deseeded and chopped up small
  • ½ red pepper, deseeded and chopped up small
  • Spring onion – chopped up small
  • Black olives
  • Bits of ham/cooked chicken/beef etc – or fish.  Could make it a cold bouillabaisse….

All these bits and pieces can be added or left out or served on the side.  Therfore: bespoke Gazpacho.

Gazpacho - lumpy.

Gazpacho – lumpy.

 

 

 

 

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