first posted 2019; updated 7/24
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.
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 and up-market tomatoes. 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: £2.50'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
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
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:
- Mix garlic, sherry/red wine vinegar, salt with chopped toms, cucumber and bell 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 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
- 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
'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
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