Wednesday, December 25, 2013

Gazpacho (Spain)

Serves 6
Ingredients:
For the soup:

2 pounds/900 g vine ripened tomatoes, coarsely chopped
1 pound/450 g ripe plum tomatoes, coarsely chopped
3 cups/700 ml chicken stock
½ cucumber, peeled, seeded and coarsely chopped
½ green bell pepper, seeded and coarsely chopped
½ red bell pepper, seeded and coarsely chopped
Two 1/2-inch-/1.5-cm-thick slices country white bread, crusts removed, bread coarsely cubed
1 cup/235 ml tomato juice
1/3 cup/70 ml red wine vinegar
1 shallot, coarsely chopped
½ jalapeno chili, coarsely chopped
1 large garlic clove, coarsely chopped
1 teaspoon/6 g salt
1/2 teaspoon/3 g freshly ground black pepper
Extra virgin olive oil
To prepare the soup:

Stir all the ingredients except the olive oil in a large pot or bowl. Set aside to marinate for 2 hours or cover and refrigerate up to 24 hours.

To finish the soup and serve:

Working in batches, place the marinated soup in a blender and blitz until smooth. Transfer the gazpacho to a bowl and freeze until it is very cold. Divide the gazpacho among serving bowls and garnish with 2 shrimp per bowl.  Drizzle the extra-virgin olive oil over the soup in each bowl and serve.


Garnish with finely chopped veggies

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