August 9, 2012
Gazpacho is one of the easiest things to make, and up in my top 10 favourite foods. If I had to pick my Desert Island foods, gazpacho would be one of them. I love the saltiness, the sweetness, the slight heat…and the way you just feel healthier after one bowl. When we make this, the massive bowl is gone in about two days…
This recipe makes a lot, so if you’re not like me and don’t want to eat three liters of gazpacho in one day, you may want to reduce it. However, it freezes well, so if you do make a lot, put the extra in the freezer.
I like the following recipe for a bunch of reasons. The watermelon is a great addition; it adds a lot of sweetness to the gazpacho, but none of the watermelon flavour. No need to add any sugar, which is something I usually do without any watermelon in the dish. It also adds a lot of liquid and more substance to the soup. Roasting the peppers and garlic is amazing – you can definitely taste the roast in the peppers, and the garlic is much milder and subtle. Also, roasting the peppers means you’re not adding any of the skin to the soup, which is important. Make sure you seed the cucumbers – they hold way too much water otherwise!
Next time, I’ll probably throw some parsley and basil into the party…
Gazpacho with Roasted Peppers and Watermelon
6-8 large, very ripe tomatoes, peeled and quartered
2 cups cubed watermelon
3 bell peppers (green, yellow or red), roasted and peeled
1 jalapeno pepper, roasted and peeled
4-6 stalks celery, peeled and chopped
2 English cucumbers, peeled, seeded and chopped
1 large onion, diced
1 bulb garlic, roasted and squished out
1 28-oz can tomatoes
The next ingredients should all really be added to taste…start with a little and add more as needed!
¼ cup red wine vinegar
3 tbsp olive oil
1 tbsp hot sauce (or less, if you don’t like things spicy)
1-2 tsp Worcestershire sauce
Juice of one lemon
Salt and pepper to taste
1. Put everything into one big bowl (non-metal, non-reactive)
2. Using a hand blender, combine everything until smooth.
3. Taste, decide what’s missing (maybe you want more lemon juice, more olive oil, more salt, a little bit of sugar…), add and blend again.
4. Let chill (at least one hour, preferably overnight) and devour!