Gazpacho has many uses – the most important being to show what fun it is to play in the kitchen!
In the Summer months, there is no better way of using up a glut of freshly picked tomatoes, peppers and cucumbers than making Gazpacho.
It is a good way of getting raw fresh vegetables into your children without them realizing it.
Mastering this delicious and nutritious cold soup is an exercise in the development of taste buds and intuitive culinary skills. It is essential to achieve a balance of flavours in order to taste each of the three vegetables. This is a recipe where exact weighing and measuring is not necessary but regular tasting most definitely is.
No Gazpacho is ever the same twice as it is totally dependent on what is available in the garden, how ripe the vegetables are and the taste buds of the cook. Thrifty Spanish village women used to make it by hand and to fill their hungry men after a hard day in the campo, they added stale bread crumbs to it, resulting in a much chunkier and filling soup than that of modern kitchens with blenders.
At La Finca we usually serve freshly baked bread on the table rather than in the Gazpacho because some guests may be gluten intolerant.
Servings: 1 serving = 1 tomato
- Equal volumes of roughly chopped
- Red and/or green peppers – deseeded
- Crumbed stale white bread (optional) – Roughly one third of the volume of tomatoes
- Garlic – added one peeled clove at a time
- White wine vinegar to taste
- Salt to taste
- Sugar (optional) to taste
- 1 small green pepper – chopped very finely
- 2 tomatoes – chopped very finely
- 1 shallot – chopped very finely
- 2 hard-boiled eggs – chopped very finely, mixing the white and yolk
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- Freshly ground salt and pepper
- 1 tsp white sugar
- Process the tomatoes, peppers and cucumbers until a smooth liquid.
- Add the bread crumbs (if using) and blend again.
- Add one or two garlic cloves – and taste. Add more if it will enhance the flavours
- Add a tablespoon of vinegar – and taste. Add more if it will enhance the flavours
- Add a little salt – and taste. Add more if it will enhance the flavours
- Add a little sugar (if using) – and taste. Add more if it will enhance the flavours
- When you have achieved a balance of flavours refrigerate the soup for several hours before serving.
- While the soup chills, make the garnish
- Mix the green pepper, tomatoes and shallot together in a bowl
- Add the oil, vinegar and sugar and mix well
- Put into a serving dish
- Put the chopped eggs into a second serving dish
- Serve the chilled soup in bowls with a drizzle of oil on each and the two bowls of garnish on the table
- Serve with freshly baked crusty (if possible organic) white bread or La Finca’s Rustic Olive Bread
Serve each bowl of Gazpacho with a piece of toasted bread, topped with garnish floating on the top