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A Canadian expatriate living and exploring first France now Germany, then BACK to FRANCE (!!!) with her family; former fashion designer, turned unexpected UNLIKELY NOMAD, raising two children, writing, photographing, painting, playing piano (who knew!!) and blogging - and now... full time student at ART SCHOOL!! (I MUST be crazy!!)

Monday, July 3, 2006

It is all about the Gazpacho.
One of my favourite things to do when it gets hot is to get organized to make gazpacho.
Summer in a bowl.

Heather's favourite 20 minute gazpacho

Place in large bowl and puree until fine
  • 8-10 very red tomatoes cored
  • 1 small tin of tomato paste
  • 1 med sized can of stewed tomatoes
Slice into chunks and add to tomoto mixture. Puree until slightly chunky but smooth.
  • 1 green pepper
  • 1 red pepper
  • 1 large English cuke
  • 1 small mild red onion
  • 1 clove of Garlic

Add herbs and puree lightly to preserve colour

  • handful of fresh basil
  • 5-8 sprigs of fresh parsley
  • Stir well. While stirring gently with a wisk to blend flavours add the following. Taste as you go to balance salty, sour, sweet.

    • 1/4 to 1/2 cup of sugar (depends on the sweetness of the tomatoes)
    • 1/4 to 1/2 cup lemon juice
    • 1 oxo veg stock cube
    • 1-2 teaspoons of salt
    • fresh pepper to taste
    • 1/2 teaspoon of hot chile paste
    • 1/2 cup of good olive oil

    Chill for at leat 4 hours and then serve with a dolop of yoghurt or fromage blanc, or decorate a drizzle of olive oil, fresh pepper and sprig of basil. This will keep nicely in the fridge for several days and will improve in flavour, especailly the next day.


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