There are many recipes on-line. This time, I did this (note that whatever I do, I never add bread, nor water):
2 cucumbers, peeled and chopped
2 red peppers, deseeded and chopped
1 kg ripe plum tomatoes, cored and chopped
5 garlic cloves, peeled and crushed
2 onions, trimmed and finely chopped
Large glug of the best olive oil you can find
Small glug of the best sherry or red wine vinegar you can find
Salt and freshly ground pepper.
Bonus tip if you are the lucky owner of both a food processor and a blender: Save yourself a lot of fine-chopping for the blender and run the vegetables in chunks in the food processor first, and then blend with the rest of the ingredients. Time-wise, that is worth the extra washing up.
Pour some of the gazpacho into an ice-cube tray and freeze. That way, you have ice cubes to add when serving that will not dilute the soup.
3 glasses of passata (yes, that is cheating, but unless you are at the height of home-grown tomato season, it will give a better flavour).
9 slices white bread (toast bread) soaked in water
3 medium cucumbers, half peeled, and diced
9 red peppers trimmed and diced
9 garlic cloves
3 large or 6 small red onions
3 dl olive oil
3-6 tblsp sherry vinegar
Chop, blend, and mix it all together. Easily stacked in the fridge, transported and poured from in empty plastic bottles for example from distilled water.
300 g best quality raw tuna, cut into very fine dice
A handful of chopped coriander (or flat-leaf parsley or dill)
1 heaped tablespoon salted capers, squeezed dry and finely chopped
Juice of one lemon
5 tablespoons olive oil
3 large tomatoes, deseeded, drained and diced finely
Mix all ingredients except the herbs and the tomato, season with pepper, and salt if necessary.
Cover and leave in fridge for at least an hour.
Mix with the chopped herbs and the tomato “concassé” and serve immediately. Molded with the help of four tian rings and garnished with a sprig or two of dill or coriander looks good. Serve with a dollop of the best wasabi paste you can make/buy.
