Gazpacho

Dreaming of overseas exploration and the dwindling days of summer, we’ve whipped up a refreshing and versatile gazpacho. Originating in the South of Spain, what is in its essence, a cold tomato soup, gazpacho makes a wonderfully satisfying lunch or afternoon snack (or even breakfast) on a hot day. Consisting mainly of raw veggies, it is brimming with vitamins and minerals. Our recipe might upset some traditionalist (Mayo!) but we encourage you to experiment and play around with toppings and seasonings.

For our non-traditional twist, we use Undivided Mayo to add a bit of creaminess, viscosity and depth to the soup. We’ve also whipped up some extremely moor-ish croutons using the delectable seasoning of Mingle (adding to our list of current culinary obsessions). Make sure to make extra to stash in your pantry to top your salads….or who are we kidding, to snack on as you make your gazpacho!

Time: 60 minutes (plus chilling time)

Yields: 4 - 6 servings

Ingredients

1 continental cucumber (peeled and chopped, reserve a small piece, and cut into tiny pieces for garnish)
1 red capsicum (deseeded and chopped)
1/2 red onion (chopped)
1 kg ripe plum tomatoes (cored and chopped)
2 cloves garlic
1/3 cup extra virgin olive oil
¼ cup sherry vinegar (plus more to taste)
3 tbsp mayonnaise
Sea salt and ground pepper
Chopped cucumber and cherry tomatoes for garnish
Coriander, chives or basil for garnish
Extra virgin olive oil or basil, chive or coriander oil for garnish (optional – see notes)

For croutons:

Crusty, day old bread (cut into small cubes)
Extra virgin olive oil
Use Me On Everything Seasoning

Method

Pre-heat oven to 150°C
Place cucumbers, capsicum, onion, garlic and tomatoes in a bowl and toss with salt. Cover and let marinate for 30 minutes or more.
Prepare the croutons by placing cubed bread in a bowl, drizzling olive oil and sprinkling herbs over the bread. Toss to combine. Spread in one layer on a baking sheet and toast in oven about 30 minutes or until the croutons are nicely browned. Remove and cool.
Using an immersion blender or regular blender, blend until smooth.
Strain mixture into a large bowl through a strainer or sieve. Push down pulp until as much liquid as possible has been removed.
Slowly add in the olive oil as you continue to blend to allow it to emulsify.
Add sherry vinegar and mayonnaise to the bowl. Use a whisk or immersion blender to mix. Taste and add a bit more sherry vinegar and/or salt and pepper to adjust seasoning as necessary. Place in refridgerator and chill until really cold and you are ready to serve.
To serve, pour into a bowl, place a tablespoon or so of chopped cucumbers into the centre (plus some chopped cherry tomatoes if you like), drizzle extra virgin olive oil or basil/coriander oil and top with a handful of croutons (if you haven’t eaten them all already).

Notes

There are many ways to make gazpacho with the traditional version adding stale, crusty bread to the blender to thicken the soup.

If you prefer your gazpacho with more texture and fibre you can also simply skip the straining (this also speads up the process but depends on your preference).

If you are feeling fancy, make your own herbed oil which makes a pretty garnish and adds an extra punch of flavour. Grab a bunch of herbs (chive, basil or coriander works well) and buzz up using a mixer. Add herbs to mixer and drizzle in the olive oil until emulsified. Strain if you desire.

Gazpacho will keep well in the refridgerator for 3 to 4 days. Don't be alarmed if it seperates - just shake or stir before you pour.