Saturday, July 03, 2010

Spain - Gazpacho

Here is another recipe for the 2010 FIFA World Cup Menu - Week 4. I love Gazpacho and it used to be one of my summer mainstays. I haven't made it much in the past few years but it is extremely healthy and terrific to have on hand during those long hot summer days. This version is inspired by Spain, so there are some differences so give it a try!

Spain - Gazpacho
Serves 6 -8

  • 2 red peppers
  • 2 medium tomatoes
  • 4 cloves garlic
  • 1 cucumber, finely chopped
  • 1/2 cup olive oil
  • 2 tbsp sherry vinegar or red wine vinegar
  • 1/2 tsp fresh finely chopped tarragon or 1/4 tsp dried
  • 4 slices thick country bread, crusts removed
  • 1 liter vegetable cocktail, low sodium

  1. Heat the oven to 350 degrees
  2. Place the tomatoes, peppers and garlic on a shallow pan in a single layer.
  3. Roast for 30 minutes
    (You can also roast the tomatoes peppers and garlic on the BBQ over medium heat)
  4. The tomatoes will be done after 30 minutes, continue roasting the peppers and garlic for another 15 minutes
  5. Place the tomatoes and peppers in a glass bowl, cover and let stand until cool enough to handle, about 20 - 30 minutes
  6. Peel the peppers and tomatoes, discard the seeds and stems
  7. Dice and place with the garlic, in a food processor or blender, blend until still a little chunky
  8. Place in a large bowl.
  9. Soak the bread in some of the vegetable cocktail until soaked. Drain the bread and add it to the blender or food processor.
  10. Add cucumber, olive oil, vinegar and tarragon to the food processor or blender and blend until smooth.
  11. Put the cucumber and bread mixture in the bowl with the tomatoes, peppers and garlic.
  12. Add the rest of the vegetable cocktail to the bowl and stir
  13. Chill for 8 hours.
  14. Taste and add salt and pepper as necessary.

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