Gazpacho : A Chilled Vegetable Soup – My Version (GF, V)
I have also been a bit busy with various things, including some short trips out of Goa and my sister's short visit with us, and have been blogging rather irregularly. So, here I am, after a short break.
Ingredients
- 1 cucumber medium , peeled , deseeded and chopped
- 3 tomatoes , deseeded and chopped
- 1 green bell pepper small (capsicum)
- 1 onion medium , chopped
- 1/2 tsp garlic paste
- 1 tsp cumin powder
- 1 lemon juice of
- 3 tbsps coriander chopped fresh
- 1/2 tsp basil dried (use fresh if you have it)
- 1 tbsp olive oil
- 1 tbsp red chilli flakes
- 1 1/2 tsps sugar
- to taste salt pepper and
- 8 to 10 almonds , powdered
- 2 cups vegetable stock chilled (or 2 cups water + 1 cube)
Instructions
- I had a sweet chilli sauce (a thick tomato based sweet sauce spiced with chilli flakes, usually used in Chinese cooking) and I used it instead of the chilli flakes and the sugar. I find that adding sugar balances the slight tartness of the gazpacho.
- Ensure that the vegetables and the vegetable stock are well chilled. You can chop the vegetables up and refrigerate them till you need to make the gazpacho.
- Put the cucumber, tomatoes, bell pepper, garlic, lemon juice, coriander, and 1/2 cup vegetable stock in a blender. Blend until a smooth mixture (very slightly grainy/ chunky) is obtained. Now add the remaining ingredients and blend till mixed.
- Serve immediately with bread, toast or sandwiches.
Notes
I am sending this gazpacho to No Croutons Required where this month's theme is "berries in a vegetarian soup or salad" as tomato is really a berry.