This is a classic dish with many variation. For me I simply love the low calorie content version although the following ingredients may be added or left out based on your taste. Oil, Bread - apparently the word Gazpacho is derived from the Arabic word for bread. Then there is the ice water or just ice (I like ice) and peeled tomatoes vs unpeeled, fresh, canned, or passata juice.
Other options are Gazpacho as they make it in Spain - Malaga-style with almonds, grapes, bread, etc... And as a salad, soup, drink or as a sauce around seafood like steamed fresh shrimp or crab meat.
If I have not let you on into my big kitchen secret yet - here it comes. Drum roll: Thermomix TM31
Alternatively you can pop it in a kitchen blender or use a bar mix as well.
My recipe of Gazpacho:
1 x 700 ml Bottle passata (Tomato Cooking Sauce)
250 g diced green pepper
5 Lebanese cucumbers - peeled and seeds removed
1 small red onion
1 crushed clove of garlic
5 ripe Roma tomatoes - skin on
3 spring onions
2 Tblsp sherry wine vinegar (red wine vinegar works as well)
few leaves of fresh basil and fresh tarragon and/or fresh oregano
1/4 tsp cumin (to taste - not too much)
4 Tblsp olive oil
handful of flat leaf parsley
1 lime juice (fresh)
1/2 lemon juice (fresh)
3 tbls honey (carefully add more if you prefer it sweeter)
salt (I put lots in) and black pepper
Tabasco to taste (3 - 4 drops)
Keep cucumber on the side - do not mix in yet.
Blend all ingredients very well. If you are adding ice this is the time to add it and blend very well - 8 - 10 cubes
Cucumber: Either hand chop the cucumber into fine cubes or place in blender until you have lots of chewy bits in the soup.
Chill for a few hours or add ice before you add the cucumber if you need it in a hurry like I do!
Makes about 2 litres
