Summer's really taking it's toll. It's sweltering hot here in Mumbai and I had to take a break from the routine cooking in front of the stove and try something refreshing and light. While searching for something like that, I came across a recipe of the Gazpacho in one of my dailies. I made it with a few alterations and served it with Chicken and Cheese Toasts to make my perfect meal for a hot summer day.
To mention a bit about the Gazpacho. It is a tomato based vegetable soup that originated in Spain and is now a favorite world over. It is served chilled especially during the summer months and makes a great starter to any meal. If thinned a bit, it can be served as a refreshing drink as well.
The traditional Gazpacho requires no cooking and is made using raw vegetables. But I made a few changes to the recipe to suit my palate. I roasted the veggies for a little cooked flavor and sprinkled my favorite herbs for seasoning. Here's the recipe for you to try.
Gazpacho Soup
Ingredients
Fresh ripe tomatoes - 3 medium
Onion - 1 large
Cucumber - 1 medium
Red bell pepper - 1 medium
Garlic cloves - 2
Tomato juice - 1/2 cup
Balsamic Vinegar - 2 tablespoons
Olive Oil - 2 tablespoons
Powdered cumin - 1 teaspoon
Powdered black pepper - 1 teaspoon
Red chili paste - 1 teaspoon (you could use any other hot sauce too)
Sugar - 1 teaspoon
Salt to taste
Your favorite dried herbs for garnishing
Sour cream for garnishing
Fresh mint for garnishing
Instructions
Chop the the tomatoes, onion (peeled), cumumber, red bell pepper(peeled) into halves. Drizze them and the and garlic cloves with olive oil.
Now grill them in a preheated oven at 400°F/200°C for 30 minutes.
Once done, allow them to cool. Then, peel off the charred skin and chop coarsely.
Next, place the vegetables in a food processor or a blender and puree them.
While still in the processor/blender, add the tomato juice, balsamic vinegar, powdered cumin and black pepper, red chilli paste, sugar and salt and give it another mix.
Now allow the mix to refrigerate for atleast two hours.
Serve chilled in bowls with a sprinkling of your favorite herbs. Garnish with some sour cream and fresh mint.
Variation: Instead of the tomato juice, 1/2 a cup of orange juice gives a special twist to the recipe and a unique taste too.
To mention a bit about the Gazpacho. It is a tomato based vegetable soup that originated in Spain and is now a favorite world over. It is served chilled especially during the summer months and makes a great starter to any meal. If thinned a bit, it can be served as a refreshing drink as well.
The traditional Gazpacho requires no cooking and is made using raw vegetables. But I made a few changes to the recipe to suit my palate. I roasted the veggies for a little cooked flavor and sprinkled my favorite herbs for seasoning. Here's the recipe for you to try.
Gazpacho Soup
Ingredients
Fresh ripe tomatoes - 3 medium
Onion - 1 large
Cucumber - 1 medium
Red bell pepper - 1 medium
Garlic cloves - 2
Tomato juice - 1/2 cup
Balsamic Vinegar - 2 tablespoons
Olive Oil - 2 tablespoons
Powdered cumin - 1 teaspoon
Powdered black pepper - 1 teaspoon
Red chili paste - 1 teaspoon (you could use any other hot sauce too)
Sugar - 1 teaspoon
Salt to taste
Your favorite dried herbs for garnishing
Sour cream for garnishing
Fresh mint for garnishing
Instructions
Chop the the tomatoes, onion (peeled), cumumber, red bell pepper(peeled) into halves. Drizze them and the and garlic cloves with olive oil.
Now grill them in a preheated oven at 400°F/200°C for 30 minutes.
Once done, allow them to cool. Then, peel off the charred skin and chop coarsely.
Next, place the vegetables in a food processor or a blender and puree them.
While still in the processor/blender, add the tomato juice, balsamic vinegar, powdered cumin and black pepper, red chilli paste, sugar and salt and give it another mix.
Now allow the mix to refrigerate for atleast two hours.
Serve chilled in bowls with a sprinkling of your favorite herbs. Garnish with some sour cream and fresh mint.
Variation: Instead of the tomato juice, 1/2 a cup of orange juice gives a special twist to the recipe and a unique taste too.
No comments:
Post a Comment