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Gazpacho Soup

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.

Gazpacho Soup
I know you are going think me bonkers – but give this ago. Tomato and strawberry are evidently great bed fellows.

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.

I tell you serve this up and watch the faces when you ask or tell what the secret ingredient is. They will have no idea I tell you. Hence not giving the game away in the title of the dish. Keep them guessing I say. If anyone guesses it’s strawberry soup, I’d be extremely surprised – in fact I’d eat my own soup! This is Gazpacho Soup, plus a secret ingredient – ENJOY!!!

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