Cooking With Metachat!

Monday, July 03, 2006

GeckoDundee's Gazpacho (for one)

  • Gazpacho (for one)250g (8oz) Ripe, good quality tomatoes
  • Half small cucumber
  • One spring onion (em, eshallot? scallion? like a very little leek, you know the things)
  • Half small red capsicum (bell pepper? red pepper?)
  • Clove garlic15ml (tablespoon) extra virgin olive oil
  • 15ml (tablespoon) sherry vinegar (else a good red wine vinegar, probably not balsamic though)
  • Small slice day old bread, chopped and soaked in water
  • 200ml (8 fl oz) Passata Dry sherry (good quality Fino, Manzailla, or Amontillado) to taste

Peel, deseed, and coarsely chop tomatoes

Dice cucumber and pepper

Finely chop spring onion

Crush garlic

Squeeze water out of bread

Reserve some of the veg for garnish

Blend the rest (including the garlic), with some passata, vinegar and sherry(Take care adding liquid as you will want to get the consistency and flavour balance right; you might not use all the liquid listed above, or you might use it all and still need to add a little water)

Chill (have a glass or two of sangria or sherry while you wait) and serve, garnished with the reserved veggies.

Note: you could roast both the garlic and the pepper before using them, but it's not really necessary.

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