Gazpacho is a typical summer food. Specially if You serve it on ice cubes in a hot summer day. To be honest this was the first time I made it as far as I recall so I really didn’t like this kind of soups. But my husband likes it so much that I couldn’t resist further to give the gazp another chance and try my own version….. AND, it got really delicious! Usually I prefer the foods that are cooked under an hour, can be kept in the fridge for up to two days, and flexible enough to swap some ingredients if cannot find one in my fridge…. and this recipe fits all criteria.
You may recall that a few months ago I’ve won a lovely, handy Vitamix at the amazing food photography workshop by Meeta. Since then I’ve often used it in my kitchen and sometimes I just wonder how I could have lived without it in the past. Its engine is so strong that even the hardest nuts are quickly and easily grounded, just like ice cubes when I make slush poppies for my boys. They are also big fans of this brilliant staff.
The only thing I really miss is sunshine. Here is a typical english summer with lots of rain, wind and 15-17 C….. it’s under my expectation. What about You?
2 red bell peppers
1 whole garlic
some olive oil
600 ml vegetable stock (at room temperature)
2 big, ripe tomatoes
3 spring onions
half a cucumber
small bunch of fresh basil leaves
small bunch of fresh flat leaf parsley
freshly ground pepper
for the garnish:
sherry vinegar to taste
some ice cubes
- Preheat oven to 180C. Line a kitchen foil on board and sprinkle with some olive oil. Place the washed peppers on that, salt lightly and wrap carefully. Cut the upper third part of the garlic bulb. Place an other foil on board, and sprinkle with oil and salt, place the garlic on that and wrap this parcel, too. Put the parcels on a baking tray and bake for 20 minutes, or until they become tender. Set aside and leave to cool to room temperature.
- Boil some water in a small pan. Wash tomatoes, sign a cross with a sharp knife on the bottom and put them into the boiling water for a few minutes. Lift up, and carefully remove the skin of tomatoes. Dice roughly and set aside.
- Wash onion, radish and cucumber. Take a small quantity of each of the vegetables, finely dice them and reserve for garnishing. Roughly dice all the rest of the vegetables, and place in a blender or Vitamix.
- Peel the skin of peppers, discard the seeds. Add the flesh to vegetables. Take the roasted garlic and pull or squeeze the roasted cloves out of the skin. Add to the vegetables. Pour with stock, add the roughly chopped basil and parsley leaves. Mix on medium speed for a 45-60 seconds. Taste and season with salt and pepper to taste.
- Chill for an hour or better for a night before serving.
- Serve the soup in nice tall glasses with the reserved vegetables, ice cubes ad vinegar to taste. Garnish with croutons as well.