Gazpacho - My Way
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 (425 g) cans peeled tomatoes
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken stock or 1/2 cup vegetable stock
- 2 cloves garlic, crushed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 cups fresh breadcrumbs
- 1⁄3 cup light olive oil
- 1⁄4 cup wine vinegar (red or white)
- 1 large salad red onion, diced
- 2 fresh ripe tomatoes, diced
- 1 medium cucumber, peeled,seeded and diced
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.
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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>