Soup! Yes soup…but a cold one. We South African’s aren’t very big soup eaters. If it wasn’t for colds and flus or the constant requests from people asking me to make a better version of Woolies famous butternut soup I doubt I’d ever get the chance to make it.
Slowly and thankfully the trend has begun changing and people are starting to realise that a soup can be a whole meal on its own. Being summer right now in the Southern Hemisphere I’ve chosen to post this lovely Spanish Andalusian Gazpacho recipe. Not everyone likes gazpacho, but I’ve found once people taste this one they’re soon converted. Very fresh and refreshing. Its awesome alongside a small sandwich or salad.
This is the 2nd dish in the series of veggie dishes I will be posting over this week.
Note: To peel a tomato, cut a shallow cross along the back of each one of the tomatoes and place them in hot simmering water (not boiling water, this will break the tomatoes apart), let them simmer for 2-3 minutes and remove and place them in ice water. This will cause the skin to pull off easier.
Vegetable Dish 2: Andalusian Gazpacho
- 3,5kg peeled, sliced and diced medium-sized plum tomatoes (don’t use canned ones!)
- 450g diced sweet peppers (preferably green ones)
- 450g diced cucumbers
- 8 crushed garlic cloves
- 1 cup red wine vinegar
- 450ml olive oil
- ground black pepper
- Tabasco sauce (optional)
- Combine all the ingredients and place in a covered, sealed container in the fridge overnight
- Blend the mixture in a blender and then strain through a sieve
- Place the strained liquid in the fridge once more and chill
- To serve, garnish with sliced sweet peppers, diced cucumber, diced tomatoes and croutons