HEALTHY BBQ SIDES: GLORIOUS TOMATO GAZPACHO, Vegan, No-cook

Ambrosial low-fat & carb Tomato Gazpacho.  No-cook! 

Dreamy creamy non-dairy no-cook Tomato Gazpacho.  Dieters' Delight!

'How can something so low-calorie taste so good?' 'Sublime!' 'as good as an upmarket restaurant' Tasters     6/12/18

Photo Courtesy of Cookie and Kate and licensed for reuse under this Creative Commons Licence;
67gongon50 photo below

A tall jug of this wonderful gazpacho* - maybe with a bit of vodka for adults - is a wonderful starter as guests await courses hot-off-the-grill.

Unlike usual gazpachos, this summery aperitif is tomato based with bell pepper, cucumber and sherry adding layers of flavour.  Smooth and creamy but dairy-free, it has minimal salt.  It's a true 'dieters' delight'.

67 is not a great fan of gazpachos but this is one of the nicer ones.  And it's ridiculously easy to make. 

The recipe was tested on common all-garden tomatoes (50p a punnet) and up-market Discovery tomatoes (£3.50 for 900gm/32oz.**).  Both produced glorious full-bodied flavour but if pockets are deep, organic or upmarket tomatoes make an exquisite blend.     

Whichever tomatoes are used, small quantities go a long way.  At a gathering shot glasses will be perfect; a shot of vodka and a light sprinkling of celery salt will enhance the experience.

Cost: £1.50'ish to £4, depending on tomatoes

Serves: 4 

Ingred:

   1/2 cucumber peeled & de-seeded, set aside a scant 1/4, chop into small dice  for garnish; coarsely chop the rest 

   1/2 large bell pepper, seeds & membranes removed; set aside 1/4 of the pepper, chop in small dice for garnish; coarsely chop the rest & add to cucumber

   1kilo/2lbs tomatoes; save 3 tbsp seeds for garnish; chop the tomatoes in 1/4inch/1 cm wedges; add to coarsely chopped cucs & pepper

   1 tbsp finely diced large shallot OR mild red onions OR white of green onions

   1/2 tsp grated garlic

   2 tbsp sherry
   1 tbsp red wine vinegar

   min 1 tsp, max 1 tbsp sea salt (67 used a generous teaspoon)

   

   3 tbsp olive oil

   ice cubes (opt)

   handful chopped cherry tomato

Garnish: finely diced cucumber & red pepper (as above)

             finely chopped fresh basil 

             slug of red wine vinegar

             chopped cherry tomatoes 

Method:

1. Mix garlic, sherry/red wine vinegar, salt with chopped toms, cucumber and bell pepper; rest at room temperature 30mins 
2. Add olive oil; blitz in a smoothie maker or high powered blender
3. If your blender/smoothie maker is not efficient, pour mix through a strainer into a jug; use the back of a ladle to push the mixture through the strainer for a minute or so. A few seeds & fibre will be left behind; discard.
4. Cool in refrigerator at least an hour
5. To serve, pour into shot glasses (add ice if you like) : garnish with chopped cherry toms, cucumber & pepper dice, add a small shot of red wine vinegar (or more sherry), sprinkle over basil, and/or gin or vodka
6. Serve with Carnival Cornbread  (opt) 

Comments:
'How can something so low calorie taste so good?  I've always loved Gazpacho but yours was a real treat.  Better when very cold.' Campaign Manager
'Sublime.  Like something from an upmarket restaurant.' Political Agent

'I'm not a great fan of gazpacho but this one has a beautiful texture and great flavours.'  Retired Writer 

   *adapted from Bon Appetite magazine

**M&S

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This recipe has been adapted by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission