I have always loved Gazpacho, the Spanish cold soup. Wonderful in the summer. I confess I have only ever made it once, not sure why, time I did so again. However, the following is a different twist on Gazpacho.
Strawberry, Tomato and Fennel Gazpacho
One 7-inch piece of baguette, crust removed
2 lbs tomatoes,
2 Tbs finely diced, the rest chopped
2 lbs strawberries, hulled and
2 Tbs finely diced, the rest chopped
1 large green bell pepper,
2 Tbs finely diced, the rest chopped
1/4 medium fennel bulb,
2 Tbs finely diced, the rest thinly sliced
1 1/2 cups sparkling mineral water
2 garlic cloves, minced
Salt
Extra-virgin olive oil, for drizzling
1. Preheat the oven to 350°. Cut the bread into 1-inch cubes. (You will need about 1 cup.) Scatter the bread cubes on a baking sheet and bake for 7 minutes, or until crisp. Let cool.
2. In a large bowl, combine the chopped tomatoes, strawberries and bell pepper with the sliced fennel, mineral water, garlic and bread cubes and, working in 2 batches, puree in a food processor. Strain the gazpacho through a fine sieve set over another large bowl. Season the gazpacho with salt. Refrigerate for about 25 minutes, or until chilled.
3. Meanwhile, in a bowl, combine the diced tomatoes, strawberries, pepper and fennel. Refrigerate until chilled.
4. Spoon the diced mixture into shallow soup bowls and ladle the gazpacho on top. Drizzle each bowl of soup with olive oil and serve.
Servings: 8
Tips
The gazpacho and the diced-vegetable garnish can be refrigerated separately for up to 6 hours.
Source: Food & Wine
Have a great weekend
Strawberry, Tomato and Fennel Gazpacho
One 7-inch piece of baguette, crust removed
2 lbs tomatoes,
2 Tbs finely diced, the rest chopped
2 lbs strawberries, hulled and
2 Tbs finely diced, the rest chopped
1 large green bell pepper,
2 Tbs finely diced, the rest chopped
1/4 medium fennel bulb,
2 Tbs finely diced, the rest thinly sliced
1 1/2 cups sparkling mineral water
2 garlic cloves, minced
Salt
Extra-virgin olive oil, for drizzling
1. Preheat the oven to 350°. Cut the bread into 1-inch cubes. (You will need about 1 cup.) Scatter the bread cubes on a baking sheet and bake for 7 minutes, or until crisp. Let cool.
2. In a large bowl, combine the chopped tomatoes, strawberries and bell pepper with the sliced fennel, mineral water, garlic and bread cubes and, working in 2 batches, puree in a food processor. Strain the gazpacho through a fine sieve set over another large bowl. Season the gazpacho with salt. Refrigerate for about 25 minutes, or until chilled.
3. Meanwhile, in a bowl, combine the diced tomatoes, strawberries, pepper and fennel. Refrigerate until chilled.
4. Spoon the diced mixture into shallow soup bowls and ladle the gazpacho on top. Drizzle each bowl of soup with olive oil and serve.
Servings: 8
Tips
The gazpacho and the diced-vegetable garnish can be refrigerated separately for up to 6 hours.
Source: Food & Wine
Have a great weekend
Hi Jo - Gazpacho is the best ... but the traditional version ... cucumber, tomato and pepper as the veg, then the rest ... stale bread, onion, garlic, s+p ... vinegar and oil to taste ... just delicious ... and yes I've been thinking about it recently - now the veg are becoming prolific ... cheers Hilary
ReplyDeleteI agree with you Hilary, but this might be quite refreshing for a change.
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