Gazpacho - My Way

"There are many recipes for gazpacho (iced tomato and cucumber soup) on Zaar but none quite like this. This is the best recipe I've ever found. If you've tried gazpacho before and been disappointed - do try this one. It's from Australian food writer, Margaret Fulton, and I've adapted it to suit my own tastes and to make it easier to make using the food processor. Purists may not like the idea of using canned tomatoes in this dish, but I find they often have more taste than the shop bought variety. Do try to make it a day ahead as this improves the flavour and allows you to serve the soup very well chilled. Prep time does not include time in the refrigerator."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
13
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Drain the canned tomatoes, reserving the juice, and place them into a small saucepan.
  • To the saucepan add the wine and stock.
  • Place pan over medium heat, bring to simmering point and simmer for 5 minutes.
  • Remove from heat and set aside to cool slightly.
  • Place the garlic, cumin, salt, pepper and breadcrumbs into the bowl of a food processor.
  • With the motor running, add the oil through the hopper in a thin stream.
  • Next, with the motor running, add the vinegar through the hopper in a thin stream.
  • Now add the tomato mixture from the saucepan, together with the reserved tomato juice.
  • Process until tomato mixture is pureed.
  • Pour soup into a non-metal bowl and chill thoroughly (preferably overnight).
  • The morning before serving (or several hours before) add the diced tomatoes, onion and cucumber to the soup.
  • This soup must be served VERY COLD.
  • It is excellent served with garlic flavoured croutons.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. this was wonderful. Best I've had! Added hot peppers to give it some bite...
     
Advertisement

RECIPE SUBMITTED BY

<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes