Thursday, May 30, 2013


As a kid, I always hated when my mum would make gaspacho. I didn't like cucumber, and I HATED raw tomatoes.  Now that I've grown up, well at least taller, I've come to love tomatoes, and I have a healthy respect for fresh cucumber (although we're still not best friends).

I went to the Taste of the Food Terminal in Toronto this past weekend, and I came home with a ridiculous amount of fresh fruits and veg. Including 3 cucumbers.  I still don't love cucumbers, but I sure couldn't let them go to waste.  I asked around, and several people (my mum included) suggested I make gazpacho.  So I did.

For those who don't know, gazpacho is a cold soup which is Spanish in origin.  It's main ingredients are tomatoes, (bell) peppers, cucumber and onion, and a brief survey of recipes online show many, many possible additions to those base ingredients.

This recipe is based on my mums, in that it is hers, but it's one of those frustrating recipes where you add "enough" of each ingredient.  I've tried to make it as straightforward as possible.

1 can no salt added diced tomatoes
3 small brown onions
1 red pepper
1 1/2 cucumber
2 large handfuls baby carrots (~1 - 1 1/2 cups)
2 cloves garlic
2 Tbsp fresh parsley
1 Tbsp fresh basil
1 Tbsp sugar
salt & pepper, to taste 

  1. Peel and coarsely chop onion and garlic, coarsely chop red pepper and carrots. Toss into a food processor. (If you don't have a food processor, I suggest you borrow one, it needs to be finely chopped).
  2. Peel and seed cucumber, coarsely chop and add to food processor.
  3. Throw in canned tomatoes, herbs and sugar.
  4. Pulse all ingredients in food processor until finely chopped.  It should appear somewhat liquidy, but not pureed.
  5. Add a small amount of salt and pepper, to taste.
  6. Transfer to a large bowl, cover with saran and refrigerate for a few hours to allow flavours to combine.  You want the saran wrap to sit on the surface of the soup, to avoid exposure to air which can cause discolouration.
  7. Serve cold, especially on a hot day.  Add salt and pepper to taste when serving.

This recipe makes enough to feed a small army, but on the upside it keeps well in the fridge for up to a week.  I've heard mixed responses online as to whether this can be frozen or not.  It depends on how smoothly you blend the soup, I would imagine.

No comments:

Post a Comment