Published on December 14th, 2010 | by Gareth0
Gazpacho, salad in a glass
I have been meaning to make some for a while now because the weather is hotting up in Sydney town (sorry Northern hemisphere readers but it regularly exceeds the 25 mark at the moment). I was also inspired after seeing Frank Comoro (Chef and Author of Movida) whip up a batch at the Master Chef show last weekend. What’s more, it’s a great way to use up stale bread. So it seemed rude not to share this refreshing and very healthy salad in a glass with you.
Ingredients (serves 8 people)
- 2 cucumbers, peeled
- ½ green capsicum
- 8-10 tomatoes, blanched
- ½ red onion
- 1 clove of garlic
- 200ml ice cold water
- 1 handful of old/stale crusty bread – the middle part of a baguette is perfect
- A really good lug of olive oil
- A splash of sherry vinegar (if this isn’t available use red wine vinegar and 2 tbsps of sherry)
- Salt and pepper to taste
- ½ chilli pepper (optional)
- Cross the bottom of the tomatoes and immerse them in freshly boiled water for a few minutes
- Transfer the tomatoes to ice cold water to cool for a few minutes then remove and drain.
- Get rid of the crust from the bread and soak the middle part in a little water.
- Add the cucumber, onion (peeled, ends removed), pepper and capsicum to a blender.
- Remove the skin from the tomatoes and add the flesh to the blender.
- Squeeze the excess water from the bread and add this with the remaining ingredients.
- Pulse in the blender a few times and chill for a further 20 minutes and you are ready to serve with a sprinkle of paprika on the top. This also makes a fantastic base for an amazing Bloody Mary.
I usually serve gazpacho in a glass but a bowl can also work. The consistency is a personal preference. I like it a bit chunky rather than pureed just to give the texture a bit of variety. Don’t stick to the recipe mix it up, I will be giving beetroot, mint and ginger a go as replacements for the tomato and chilli pepper.
If you try something different do share, keen to hear how it goes.