I am trying to enjoy the not so sunny Jersey summer and dodging the thunderstorms. ButI can at least celebrate some of the delicious produce available on the island. Fragrant, ripe Jersey tomatoes and a host of salads, fruits, and vegetables. This simple version of classic chilled tomato soup is ideal as an appetizer or as a light lunch. Gazpacho is very popular across the Iberian peninsula. It is believed to have developed from either a Moorish or Roman origins. It varies across Spain and Portugal from thick purées, almost the consistency of a dip, through to fiery peppery water. Gazpacho is often served with selection of diced vegetables, nuts and even ham.
I once had a disagreement with my then Executive Chef on the authentic Gazpacho texture. Not a good move for your career to argue with an Executive Chef. Was it rough or smooth, thick or thin? He was, of course, right because quite simply he was Chef. However, I was right because I am an annoying, know it all ( there I said it before anyone else ). Eventually, we came to an unusual and diplomatic compromise in a kitchen. Especially when there are two opinionated individuals. We were both right.
How to serve Gazpacho
We did however agree on a couple of things. You need to prepare Gazpacho early to allow the flavours to fully develop. Most importantly you must ensure sufficient time in the refrigerator to completely chill. Quite a few years later, I did a lot more research. As I tried to find out if I was right. I then saw just how many varied recipes there are. What a highly individual approach there is to making Gazpacho. There is no cookery book classic or definitive method. The texture and ingredients are different, region by region, family to family, and person to person.
What to drink?
Serve your Gazpacho with a chilled Amontillado or Manzanilla served over ice for the authentic Spanish toucch. If you want a glass of white wine an Albariño from the Rías Baixas. They the acidity and fruity balance for a great pairing. For a beer try the toasted, nutty flavour of a classic English Brown Ale.
How to make Gazpacho
Traditionally made in a pestle and mortar to keep it cool, the result is rustic. Not the smooth finish achieved in many modern, recipes using a food processor. You may add green bell peppers which I omit on a purely personal basis. I just don’t like them. Whilst stale bread soaked in a little water thickens and adds a silky texture. As a lunchtime dish, bowls of ham, egg, and almonds are served alongside the soup. I guess the key is to experiment and find your own personal preference. I like to use a peppery Gazpacho as a little amuse-bouche ( see photo ) to get my customers taste buds tingling. Modern Gazpacho variations can be made with cucumbers, avocados, and watermelons for different colours, flavours, and textures.
Gazpacho
Equipment
- 1 Food Processor
Ingredients
For the Gazpacho
- 1 kg really Ripe Jersey Tomatoes roughly chopped
- 1 small bunch Spring Onions washed, trimmed and roughly chopped
- 3 cloves Garlic peeled and chopped
- 1 Cucumber peeled
- 2 roasted Sweet Red Peppers peeled and de-seeded
- A good pinch Cayenne Pepper
- 75 ml good quality Olive Oil
- 3 tablespoons Sherry Vinegar
- 1/2 teaspoon Celery Salt
- Cracked Black Pepper to taste
To garnish
- Finely diced Red and Green Pepper Grated Egg, Air dried Ham, toasted Almonds, Pimento, extra virgin Olive Oil.
- Grated Egg
- Air dried Ham
- Toasted Almonds
- Pimentos
- Extra Virgin Olive Oil
Instructions
- Put the chopped tomatoes, spring onions, garlic, cucumber, Cayenne, and celery salt in a blender and blitz until smooth.
- Pass through a fine sieve a couple of times to remove most of the pulped skin and seeds.
- Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well to taste. Chill thoroughly in the fridge.
- Serve as an appetiser or as a light lunch with a selection of toppings to spoon over your soup in the center of the table.
Notes
May I ask a favour?
If you enjoyed this post or any of my recipes on my blog, grab yourself a coffee and please drop me line. Or you can simply like the recipe above, share it, leave a comment or like my post on instagram, and don’t forget to sign up for my free newsletter.
THANK YOU.
[…] Mint, and Spring Onion Soup. I love making soups all through the year. Chilled summer soups like Gazpacho. Classic soups like French Onion or Minestrone. Soups recipes can be complex like a rich shell fish […]