Gazpacho

[NordicCrankShaft]

This time of year when we get a bit more spritely weather, at least about as spritely as highs of 19°c can be, I love to make fresh Gazpacho, anyone else love thefresh refreshing taste of a good Gazpacho?

Like literally, I've just made 2.5ltrs of it and it's nearly gone

[Bonefish Blues]

Both had it yesterday for a lovely lunch on a roasting day.

I don't make it (makes mental note) but can heartily recommend this one: http://www.thetapaslunchcompany.co.uk/spanish-food...

[21TonyK]

Love a fresh gazpacho by the glass in the shade, next to the bbq or pool but not a huge fan of the really bready ones that the Spanish side of the family favour.

A lovely idea is to serve it with elements as garnishes. I cant find a picture of the one I did so this is the original from Jason Athertons gourmet food for a fiver book.



Its also a nice recipe for the soup but not really a gazpacho, more of a pepper and tomato soup.

[dazco]

I have discovered Salmorejo, very much like gazpacho but I prefer it.

It is the amouse bouche in our restaurant.

[fredt]

So anyone for a good recipe then? Never made one, wouldn't know where to start.

[TIGA84]

Not made it, but always thought that Jamie's version here looks lovely.

https://www.youtube.com/watch?v=79DP1G8w6eQ

[NordicCrankShaft]

It's really easy to make. Just a case of blitzing up a load of tomatoes, a red and green pepper, red onion, a cucumber and celery with some olive oil.

I normally chop it all up add a little red wine vinegar and leave it to marinade for an hour or two them blend with a little more olive oil. I like to serve with chopped up Parma/Serrano ham.

[sc0tt]

Cold soup?

I don't get it if I am honest.

[Shaw Tarse]

sc0tt said:

Cold soup?

I don't get it if I am honest.

Never tried it?

[ClaphamGT3]

Delicious and incredibly refreshing on a hot day

[dazco]

NordicCrankShaft said:

It's really easy to make. Just a case of blitzing up a load of tomatoes, a red and green pepper, red onion, a cucumber and celery with some olive oil.

I normally chop it all up add a little red wine vinegar and leave it to marinade for an hour or two them blend with a little more olive oil. I like to serve with chopped up Parma/Serrano ham.

Does bread not go in there too?

[NordicCrankShaft]

Not a huge fan of it with the bread in it so I leave it out.

[essayer]

Go back to Russia!