Gazpacho is one of my favourite summer soups. Roasting the vegetables intensifies the naturally sweet flavours. Traditionally it is eaten icy cold but I prefer to serve it cool, at room temperature.
Ingredients
- 1 small red onion, peeled and cut into 8 wedges
- 6 large juicy ripe tomatoes, cut in half horizontally
- 1 yellow pepper, seeded and cut into 4 strips
- 1 red pepper, seeded and cut into 4 strips
- 4-5 cloves garlic, skin on
- 1 tblsp olive oil
- ½ cucumber peeled and deseeded
- 2 tblsp fresh basil
- 2 cups tomato juice
- 3 tblsp extra-virgin olive oil
- 2 tblsp sherry vinegar
- ½ small red onion, finely chopped
- 5 cm piece cucumber, peeled, deseeded and finely chopped
- 1 large ripe tomato, skinned seeded and chopped (see Cook’s Tip)
- 1 tblsp fresh basil
Method
- Arrange the red onion wedges, tomato halves, yellow and red pepper stips and garlic on a foil-lined baking tray. Brush with 1 tblsp oil and season with salt and pepper. Cook at 200°C for 20-25 minutes or until tender and the edges of the vegetables are just beginning to brown.
- Reserve 2 pepper strips for garnish. Remove garlic skins, then put the remaining roasted vegetables in a food processor with cucumber, basil and half the tomato juice and blend until smooth (you may have to do this in two batches if your processor bowl is small).
- Gradually stir in the remaining tomato juice and olive oil to give a soupy consistency. Season with sherry vinegar adding more salt and pepper as necessary. Cool or chill.
- Serve the soup sprinkled with the Salsa Garnish and garlicky croutons or grissini sticks.
Salsa Garnish
- Dice the reserve roasted pepper strips and combine with red onion, cucumber, tomato and basil.
Cooks Tips
- Place the tomato in a bowl and pour over boiling water. Lift out with a slotted spoon, the skin will peel away easily. Cut in half horizontally and squeeze out the seeds.
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