Monday, July 21, 2014

GAZPACHO #ManicMonday



A Gazpacho is a traditional southern Spanish tomato soup, served chilled. I'm sure you're like: "It's cold tomato juice?" but no. A typical Andalusian Gazpacho is a little more than that. It's one of my favorites to make, because it's crazy healthy, filling and quick and easy to make. You can enjoy it as an appetizer, or have it for lunch with a salad on the side - it is absolutely diet-friendly, and takes about 5mins to make.

I make mine with peeled, canned tomatoes, because I don't like the texture of the tomato skins. If you have a little more time, you can also use fresh tomatoes (and remove the skin) - but fresh tomatoes make for a more liquid Gazpacho, and varies in color, yielding a soup that is more of a light orange.

INGREDIENTS

peeled tomatoes in can
garlic
onions
bell pepper, cucumber, almonds (optional)
dash of vinegar
extra virgin olive oil
salt
pepper
stale bread (optional) for thickening

PREPARATION

So, I know that by now, you're probably complaining about the fact that I never list accurate measurements in my recipes. It's because I don't ever measure anything. I'm a firm believer in watching while cooking, I test, try, add, alter recipes all the time according to my taste. Cooking is not math, it's art.. So bear with me, I promise that when we get to baking, I'm going to give you more specific details, haha.

For this Gazpacho recipe, 3/4 of your ingredients are tomatoes, while the other 1/4 is a mix of the rest of the ingredients.


  • place peeled tomatoes, a dash or two of extra virgin olive oil, some salt & pepper in a blender, or food processor and blend well
  • soak stale bread in water (generally country bread is best, avoid using sliced white bread) then squeeze the water out and add to blender
  • add the rest of the ingredients, taste, add ingredients if necessary (it should taste like a tomato-puree soup, with a hint of garlic/onion)
  • once you're satisfied with the taste, refrigerate
  • serve chilled, top with dried herbs like parsley and croutons and a hint of pepper
To turn into a full meal, serve with toasted bread.

UGHHH YUUUM. It's pretty much alllll I wanna eat over here - it's too hot for "real" food.



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