Wednesday, May 12, 2010


Sorry for the week hiatus! I have been away in Mexico ....but come back with some fabulous new finds!

Gazpacho - an old favourite, one that I had forgotten about but was reintroduced to in Mexico,  I think I ate it at nearly every meal for a week, I just couldn't get enough! Gazpacho is a tomato based, raw vegetable cold Spanish soup - originating in the region of Andalucia. This soup is so refreshing in the heat and is perfect for the summer. Light and refreshing as it combines delicious vegetables such as tomato, cucumber, onion, peppers and garlic. The part that I love about Gazpacho is the it combines a silky soup with chunky vegetables. Not only is the soup first blended smooth, but tomatoes, cucumbers, onion and peppers are finely diced and served alongside the Gazpacho. You can put in as many diced vegetables as you like - often croutons are also another garnish that you can toss in!

Mario Batali might as well be Spanish considering his love for Spain so I have found his recipe for Gazpacho to share with you...

Yield: 6 servings

- 5 very ripe beefsteak tomatoes, quartered-plus 1 cut into 1/4 inch dice, set aside
- 2 large cucumbers, peeled, quartered- plus 1 cut into 1/4 inch dice, set aside
- 2 red bell peppers, stemmed, seeded, quartered- plus 1 cut into 1/4 inch dice, set aside
- 2 small jalapenos, seeded and stemmed (be careful not to touch your face or eyes when handling hot peppers or else your eyes will be burn!)
- 1 small red onion, peeled, quartered-plus 1 cut into 1/4 inch dice, set aside
- 2 slices day old white bread
- 3 bread slices cut into 1/2 inch croutons
- 3 cloves garlic, peeled
- 1/2 cup water
- 4 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil, plus more to drizzle
- 1 cups ice
- salt and pepper to taste


- Toast croutons in extra virgin olive oil in a pan till deep golden brown.
- Peel the cucumber and stem and seed the peppers.
- Tear bread into pieces.
- Place vegetables, bread, water, vinegar, oil and ice into a mixer and blend
- Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
- Season with salt and pepper
- Pour soup into a pitcher, cover and refrigerate until very cold
- Place garnishes in small bowls and refrigerate as well
- When ready to enjoy, stir well with a spoon.
- Serve in shallow bowls with the garnish bowls on the side and drizzle each serving with a little more Spanish extra virgin olive oil


photo credits: pinkbites blog & google images

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