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Gazpacho Soup

Brief Description: A chilled tomoato soup. Also known as "Gespatchio". Orignates from Spain but we have added a tropical Australian flavour  by adding fresh watermelon.
Chef: Paul Baker

About the Chef

Current Head Chef of Adelaide Botanic Gardens. 

What I Like

From Paul: Fresh is important, but so is true-to-style produce. I search far and wide for the best of breed products that are made by dedicated people with a passion for what they do. The vinegar in this dish is from one of my favourite suppliers, Lirah, who are passionate about vinegar, its future in the Australian cuisine and making unique "Australian" styled products.

Difficulty: Easy
Time to Prepare: 30min plus overnight chilling
Serves: 10

1/2 Watermelon 1/2 Bunch Basil
2kg Ripe Roma Tomatoes 3 Cloves garlic
2 Spanish Onions 125ml Lirah Cabernet Savignon Vinegar
1 Red Capsicum 1 Tsp Tabasco Sce
1 Large Telegraph Cucumber 125ml Extra Virgin Olive Oil
1/2 Bunch Mint Salt & Pepper

Method

Chop all ingredients quite roughly into a large bowl or large plastic container, add wet ingredients, salt and pepper and leave to marinate overnight. The next day give the ingredients a good mix by hand.

In small batches pulse the ingredients in a blender till a smooth consistency is achieved. Do not blend to rapidly as you will aerate the soup turning it a very light pink colour.

Taste soup as your taste may require more tabasco, Vinegar or salt and pepper. Store in the fridge or freeze in smaller portions for up to 3 months.

Variations

Try adding different vinegars for different tastes: Balsmaic will give a sweeter style, Sauvignon Blanc vinegar for a crisp vibrant taste. Add Tabasco for heat or ginger for something savoury.

Chefs Tips

The soup can be left quite chunky or passed through a sieve for a finer soup.

This is a base dish. It can be served on its own as a soup/starter or in a espressor cup as an intermediate course. It can even be served as a shallow serving in a large plate with poached salmon as a centre item.