Ingredients
You can be quite adventurous with gazpacho - make it red with tomatoes, or white with almonds, or, like i did, go with whatever's lurking fridgewise. i reckon the essentials to make it gazpacho, as opposed to just whizzed up squish, are: bread, garlic, vinegar and olive oil. For mine, i used some acidic capers and jalapenos with lemon juice instead of vinegar, and randomly bunged in some tahini for nuttiness.
- handful cherry tomatoes
- a few slices red onion (i toned down the rawness by bunging them in the microwave for a few mins)
- couple of small slices oldish bread (i would have used brown but my Carnivorous Other Half bloody snaffled it all - and he doesn't even like brown bread)
- a few glugs olive oil
- 2 sticks celery
- handful of parsley
- teaspoon capers
- teaspoon jalapenos
- 2 teaspoons tahini
- clove garlic, chopped (mmm, raw garlic)
- small glass water
- lemon juice to taste (a few slooshes)
Method
- Bung everything in the liquidiser and turn it on. If you don't have a liquidiser, you could chop it all up and mix it together after soaking the bread in the water, but it's a bit of a faff. Looks less pukey chopped rather than totally blitzed, though, so if you want to impress someone, chopping's probably the way forward ;).
- Add more water if you want a thinner consistency.
- Add salt and pepper if you want - i try and steer clear of additional salt so i didn't bother.
- Enjoy :).
