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Gazpacho soup


Pierre ZFP

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No I don't mean Rimmer's last words, nor do I think it is particularly French but anyway....

I love this stuff but the shop bought version has far too much salt in it for me so I decided to make some.

I have a lot of French work colleagues and they suggested a list of ingredients as long as your arm

Wishing to keep it simple and based on what I had in the cupboard and fridge I made

Fresh ripe tomatoes

red pepper

onion

half a cucumber

carton of passata

olive oil

little salt

lots of pepper

little chilli

Blitz the whole lot together - delicious [:P]

But here's the odd thing, when I made it, it was the consistency of thick soup, fine.  After a couple of hours in the fridge it turned almost solid like there was gelatine or something setting it.

Still tasted great though

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My oh my, your base for this is far more complicated than mine.

In summer I use fresh tomatoes about 500grs, and a box of passata, a small onion a clove of garlic, some olive oil, juice from one lemon, salt and pepper. I blitz and seive.

All the other stuff including usually some red onion, I chop finely and we put into this 'soup'. No wonder yours is thick blitzing all that stuff together.

I am a great one for seiving many soups, if it is liquidised, I like them like a velouté and not feel 'bits' in my mouth.

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I didn't think it was too complicated, I just had some fresh stuff in the fridge I wanted to use up before I go away for a few days.

It was really smooth when I had finished going at it with a hand blender !

It was just odd how it changed into a shiny solid, a bit like tomato blancmange

It would look really good served up in glasses, bet I couldn't do it again though

Good tip with the tomato cubes Norm, I will remember that, thanks

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