Let your tastebuds take you on a trip to the sunniest summer lunch with your nearest and dearest.
Gazpacho has all the same ingredients as a traditional garden salad.. and then some. It's got a great serve of nutrients and because it's raw, it's probably the closest you'll get to the taste of an unmodified serve of veggies. Really, it's absolutely gorgeous 🥰
Putting the mix through the sieve, yes, is a tedious task but I wouldn't skip out on it. It gives the Gazpacho a smooth satin-like texture that really adds to the experience.
If you live with Coeliac Disease or choose to be gluten free, you can always play with the recipe and use gluten free bread or another substitute instead.
As I've explained in the Method section, the dish can land anywhere within the realm of "liquidised" depending on how much bread you add (see about the Flow Test). In fact, if you're wanting to make this into a puree dish to suit different diet recommendations you can do so naturally by adding more bread. However, always be sure to assess as it will not be per the tested recipe below.
Gazpacho
Serves 6
INGREDIENTS
1kg tomatoes, cored
8 inch cucumber, peeled
1 green capsicum, deseeded
¼ red onion
2 cloves garlic, peeled
¼ cup red wine vinegar
1 tsp cumin
3 tablespoons olive oil
Salt and pepper to taste
3 pieces stale bread
METHOD
1. Dice all vegetables and add to the blender.
2. Add vinegar, cumin and olive oil and blend just to combine.
3. Add salt and pepper to taste.
4. At this point, the gazpacho is on the runnier end of Level 3- Liquidised. If requiring or wanting a slightly thicker consistency, add the stale bread.
5. Allow to soak and soften for 5-10 minutes and blend until smooth.
6. Put the blended ingredients through a sieve in batches and push through with a spoon to ensure no waste. Remove the pulp from the sieve at the end of each batch.
7. Serve chilled and with a drizzle of olive oil.
Enjoy the little summer trip in your mouth ☀️🍅🫑
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