No-bread, summer tomato gazpacho
A refreshing summer dish, for hot summer days. Traditional gazpacho contains bread which gives it thickness and makes it almost a whole meal. My version is lighter and full of flavour. I serve it either as a starter or in shot glasses as canapes. It’s a great party food or for a BBQ. You will need a food processor or blender.
Serves 4-6
Prep: 20 min
Chilling: min 2 hours or ideally overnight
INGREDIENTS
2 celery sticks
2 green peppers
1 red pepper
1 red chilli pepper (optional) 1 cucumber (approx. 300g) 1 clove of garlic Handful of fresh basil (approx. 10-15g) leaves and stalks included
250ml good quality tomato juice
1kg good quality ripe tomatoes
60ml extra virgin olive oil + extra to drizzle when serving 1 tbsp white wine vinegar or cider vinegar
2-3 tsp maldon salt Pinch of pepper
To serve:
A little extra pepper, celery, cucumber, finely chopped Extra virgin olive oil
METHOD
Put the celery, various peppers, cucumber, garlic, basil, half of the salt and the tomato juice in the food processor/blender. Process until liquid.
Pass the mixture through a hand vegetable mill (mouli) into a bowl. Alternatively pass it through a sieve and press with a large spoon.
Now blitz the tomatoes in the food processor with the remaining salt and pepper until smooth. Keep the motor running, and very slowly pour in the oil to emulsify and thicken the soup. The colour will slightly change to orange. It is important not to rush this stage.
Pass this tomato mixture through the hand vegetable mill (mouli) or a sieve, as above, into the bowl with the other ingredients.
Add the vinegar, stir Souper cooling well, taste and check the seasoning, adding salt, pepper or vinegar to taste.
Cover and refrigerate at least 2 hours before serving or ideally overnight.
When ready to serve, stir well, taste again and adjust seasoning.
Serve with a sprinkle of finely chopped peppers, celery and cucumbers and a drizzle of extra virgin olive oil.
Instagram: @silvia_ nacamulli