Gazpacho originated in southern Spain, it means something like soggy bread eaten by peasants. This was a closely kept secret for many years when Gazpacho was a sign of sophistication and refined taste. Hopefully, this recipe will return it to the proletariat and English socialists will serve it as gesture of solidarity with our European brethren..
Don't be put of by the homage to Islington, Gazpacho is a simple, cold soup ideal for Summer lunch or dinner.
Ingredients (serves 4 - 6)
2 lb (900 gm) of Ripe Tomatoes
4 oz (100 gm) of White Bread from which the crusts have been removed
2 or 3 cloves of Garlic
1/4 pt (150 ml) of Olive Oil
1/2 pt (300 ml) of Water
Salt and Pepper to taste
Chopped spring onions or diced cucumber for garnish
Equipment
Food blender/liquidizer.
Method
The object of the exercise is to combine the liquid of the tomatoes with the olive oil and the bread providing a solid element. Roughly chop the tomatoes, then split the ingredients into blender sized quantities. Use the blender to produce a smooth liquid. Put the results into a serving bowl and cool in the fridge for one or two hours.
Add the garnish before the soup is served.
Comment
There are endless variations ranging from basil, onions, chilies and finely sliced chorizo sausage, but simplicity has its attractions.
Page Created: 2nd July 2001