first posted 2018; updated 7/2024
No-Cook Glorious Gazpacho (with Carnival Cornbread-Corn, Chilli, Onion & Ham) 'How can something so low-calorie taste so good?' 'Sublime!' Tasters |
This summery tomato gazpacho* is tomato based with bell pepper, cucumber and sherry adding layers of delicate flavour. Smooth and creamy but dairy-free, it has minimal salt.
67 is not a great fan of gazpachos but this is one of the nicest, more-ish soups ever. And it's ridiculously easy to make.
67 is not a great fan of gazpachos but this is one of the nicest, more-ish soups ever. And it's ridiculously easy to make.
67 used common all-garden vegetables (tomatoes @50p/punnet!) which produced a piquant full-bodied flavour.
The recipe was also tested on up-market tomatoes, sweet pointed peppers and organic cucumber. They gave the gazpacho an exquisite depth; the texture was gloriously silky. If pockets are deep enough, this version is recommended.
The recipe was also tested on up-market tomatoes, sweet pointed peppers and organic cucumber. They gave the gazpacho an exquisite depth; the texture was gloriously silky. If pockets are deep enough, this version is recommended.
Whichever tomatoes are used, this healthiest of soups will tantalise the tastebuds; small quantities go a long way.
Cost: £2.00'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 purple onions or white of green onions
1/2 tsp grated garlic
2 tbsp sherry
1 tbsp red wine vinegar
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 tomatoes
handful chopped cherry tomatoes
Garnish: finely diced cucumber & red pepper (as above)
finely chopped fresh basil
slug of red wine vinegar
chopped cherry tomatoes
Method:
- Mix garlic, sherry/red wine vinegar, sea salt & garlic with chopped toms, cucumber and pepper; rest at room temperature 30mins
- Add olive oil; blitz in a smoothie maker or high powered blender
- 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.
- Cool in refrigerator at least an hour
- To serve, pour into bowls (add a few ice cubes 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
- Serve with Carnival Cornbread
Comments:
'Amazing! How can something so low calorie taste so good? I've always loved Gazpacho but yours was a real treat. Definitely much better when very cold.' Campaign Manager
'Amazing! How can something so low calorie taste so good? I've always loved Gazpacho but yours was a real treat. Definitely much better when very cold.' Campaign Manager
'I'm not a great fan of gazpacho but this one has a beautiful texture and great layers of flavour. The cornbread - full of chunky corn niblets and cubed ham - is the perfect accompaniment.' Retired Writer
*adapted from Bon Appetite magazine
**M&S
Please leave a comment in the box below
More vegan/vegetarian dishes NavBar/Recipes II
This recipe has been adapted by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission
No comments:
Post a Comment