Gazpacho Soup
I saw a very interesting recipe for a Gazpacho Soup and thought how can I make this an Asian version. This is the outcome. I think you will like this.
The big surprise is the very first ingredient. I tell you though it really does bloody work! This is a delicious soup recipe. This is my version of Gazpacho Soup. Mine comes with strawberries.
This will serve about 4-6:
- 2-3, 250g punnets of strawberries;
- 1 finely chopped garlic clove;
- 3 finely chopped medium sized shallots;
- 1/2 finely chopped red capsicum;
- 2 Chinese cucumbers chopped with the seeds removed (skin on is OK);
- 1 small bunch of tarragon;
- 1/4 cup balsamic vinegar;
- 1/2 cup olive oil;
- 1 tin of concentrate tomato juice;
- Some slices of jambon or proscuitto; and
- 2-3 finely sliced chili padi.
And we’re off, here comes the very easy steps to create a masterpiece, that is Gazpacho Soup.
- Add the strawberries, garlic, onion, capsicum, cucumber, tarragon, vinegar, oil, tomato juice, and chili in a bowl and mash with a potato masher;
- Let this stand for 2-3 hours in the fridge, and then puree with a hand blender;
- Then pass this liquid through a sieve to remove the lumpy, pulpy bits;
- Back in the fridge to let this chill for 30 minutes or so more before serving.
Top this with some prosciutto or parma ham, and a quick drizzle of olive oil.
