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Gazpacho, Spanish summer soup
Sorry folks – no new posts for a short while as I’m off to a (we hope) quiet corner of the Balearics.  Following a bit of research on its gustatory specialities this is what I’m hoping to plunder:

  • hierba for the lady
  • gin for the gent
  • a whole ham for slicing
  • queso Mahón for dicing
  • sobrasada for the larder
  • wild fennel for fish & products porky – ubiquitous on Ibiza but Mr T threw out my fagot, damnit

and while I’m there I’m looking forward to eating ensaimadas, scoffing coca and tucking into tons of tasty tapas and if I have the time, finding a handsome leather belt (not for eating). 

I’m not lugging my laptop there and back – we’re on a charter flight for heaven’s sake – so comments will have to bide their time until my return.

In the hope that the sun shines brightly enough to make a lycopene boost imperative, I bring you my easy yet delicious version of:

Gazpacho
modified from Paula Wolfert’s version in her Mediterranean Cooking
(a terrific book now sadly out of print)Big Tom spiced tomato juice

  • 750 ml (1½ pints) tomato juice
  • 1 green pepper, chopped
  • ½ cucumber, peeled and chopped
  • 2 large ripe tomatoes, roughly chopped
  • ½ clove garlic, peeled & microplaned (or crushed)
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ice cubes, salt & pepper

Pour 250 ml tomato juice into a blender; add the rest of the vegetables and buzz at high speed until smooth.  Pour into a wide shallow (preferably Spanish earthenware) serving bowl and use the rest of the tomato juice to thin down the gazpacho if necessary.  If it’s overpoweringly tomoto-ey add a few ice cubes instead.  Stir in vinegar and oil, season lightly and chill for a couple of hours. 

Check and adjust seasoning and oil/vinegar balance.  Serve annointed with droplets of good olive oil and chopped green and/or chilli pepper, spring onion or chives or coriander, croûtons and/or fresh bread on the side.  If the weather’s really hot (fingers crossed!) extra ice cubes will be most welcome.

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