Spanish gazpacho - drink your veggies

cropped-gazpacho1.jpg
gazpacho

A couple of years ago we had a beautiful holiday in Andalusia, Spain.  We'd sit out in the garden and start our meal with short glass of gazpacho which you could buy in tetra packs from the supermarket.  I've come up with this recipe which gets some veggies into everyone before the meal has started.  I tend to use tomato juice (no added salt or sugar), it would be better to use real tomatoes but I can't get that lovely rich tomato flavour from the disappointing supermarket tomatoes.  The advantage of tomato juice is there is no de-seeding or peeling.  Think of it as a red green smoothie!


Ingredients

  • 2 slices crusty bread
  • 2 tablespoons red wine vinegar
  • 1/2 small garlic clove, crushed
  • 1/2 teaspoon sugar
  • 1L tomato juice
  • 1 red capsicum, seeded, chopped
  • 1 lebanese cucumber, seeded, chopped, plus extra finely chopped as a garnish
  • 1/2 long red chilli, seeded
  • 3 green onions, chopped
  • 2 tabs olive oil

METHOD

  1. Break bread into large pieces and place in a bowl (or your thermomix bowl). Pour over red wine vinegar and set aside for 10 minutes
  2. Place bread in a blender or food processor. Add garlic, sugar, tomato juice, capsicum, cucumber, chilli and green onions, and blend until combined (1 minute speed 10 in thermomix). With processor running, pour in olive oil in a thin stream
  3. Transfer gazpacho to a large jug, cover and refrigerate until chilled. Just before serving, stir well with ice cubes and add extra finely chopped cucumber as a garnish.

 

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