One of my first holiday memories is the trip to the World Expo Sevilla in the summer of 1992 with my family. I remember it was so hot that there were fountains of water coming out of the side walks, just to offer tourists a refreshment in the maniac collective perspiration. Besides remembering my brother and I running, and splashing the water desperately, one of the details recorded in my mind is the sales of gazpacho in the street. By that time I had no idea what gazpacho meant and I am sure I didn't like tomatoes either, but trying out the first traditional cold soup of my life certainly had its consequences.
What I am presenting here is a seasonal version of Gazpacho, product of a few afternoons researching at the book shop in Wimbledon and of course, my endless -and helpless- trials with strawberries in the kitchen. This is certainly not one of the failed ones. Try it out. I promise you that it will be a unique, pleasurable and refreshing experience!
 |
| © Diana Chaccour |
Ingredients
Yield: serves 2
1 slice of bread
2 garlic cloves, crushed
100 ml water
3 tablespoons extra virgin olive oil
100 ml water
3 tablespoons extra virgin olive oil
1/2 cucumber, peeled and cut into cubes
200 g tomatoes, washed and cut in halves
200 g tomatoes, washed and cut in halves
200 g strawberries, washed and green leaves removed
1/2 red pepper, cut into cubes
1/2 onion, cut into cubes
1 tablespoon balsamic vinegar
1 tablespoon salt in flakes
1/4 teaspoon Tabasco (or hot sauce)
1/4 teaspoon Tabasco (or hot sauce)
Garnish
1 tablespoon olive oil
1/4 teaspoon black ground pepper
25 g red pepper, chopped into small cubes
1 slice of bread, cut into small cubes
1/4 teaspoon cayenne pepper
Ice (to serve)
Ice (to serve)
 |
| © Diana Chaccour |
Preparation method
Cut one of the slices of bread into cubes and place it in a small bowl with 1 tablespoon of the olive oil, one of the crushed garlic cloves and 100 ml of water. Leave the bread to soak the water for about 5-10 minutes. Set aside.
 |
| © Diana Chaccour |
In a blender, place the red pepper, tomatoes, strawberries, onion, cucumber, the remaining crushed garlic clove, the soaked bread set aside (including the liquid), balsamic vinegar, 2 tablespoons of olive oil, Tabasco and salt. Blend at high speed for about 1-2 minutes. It should not be necessary to add more water, since the fruit and the vegetables used are juicy enough.
 |
| © Diana Chaccour |
Now strain the Gazpacho using a large sieve and a spoon to help the liquid go through the small holes of the sieve. The mixture on top of the sieve will become very sick, keep on pushing it down with the spoon until all the liquid is extracted. Discard the rest.
 |
| © Diana Chaccour |
Place the Gazpacho in the fridge for 1-2 hours.
To make the garnish:
Cut the bread in small cubes of about 1 x 1 cm. Place 1 tablespoon of olive oil in a pan at medium heat. When the olive oil is heated place the bread cubes and the cayenne pepper and toast until the bread is gold and crunchy.
 |
| © Diana Chaccour |
Serve the Gazpacho in glasses or in soup dishes. Garnish it with a few toasted bread cubes, chopped red pepper, olive oil and ground black pepper to taste. If it is too hot outside you can add a few cubes of ice as well.
Now enjoy!
 | |
|
 | |
|
No comments:
Post a Comment