AUTHENTIC SUMMER FLAVOUR: GAZPACHO

Editor: Aydın İlçe | Photographer: Jacqueline Gülcan

There is much debate about the best recipe for this soup which started off with three basic ingredients (bread, garlic, water) and evolved into the way we know it today. GASPACHO – an Andalusian tradition that gains praise for the cook but not without thoughts of doing a better version yourself. The key to a good Gazpacho is sun ripened, fleshy tomatoes. Below is a version of the recipe I enjoy the most.

INGREDIENTS

  • 4 tomatoes (sun ripened, thin skinned)
  • 1 medium red onion
  • 2 garlic cloves
  • 1 cucumber
  • 1 bell pepper
  • 1 Mexican chilli pepper
  • ¼ loaf of bread (crust removed)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 cup extra virgin olive oil
  • ½ tsp sour sumac syrup
  • 1 tsp honey
  • 3 cup cantaloupe
  • 3 cup watermelon (pips removed)
  • ½ cup wine vinegar
  • ½ cup red wine
  • 1 tsp shelled coriander seeds
  • 1 tsp fresh marjoram
  • 1 tsp fresh basil
  • 1 tsp fresh thyme
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DIRECTIONS

Cut tomatoes into cubes and place in colander.

Add bread, grated garlic cloves and salt into tomato juice collected underneath the colander.

Finely cut red onion, peeled cucumber, de-seeded pepper, cantaloupe and watermelon before turning it into a pulp in the blender together with the cubed tomatoes.

Pour mixture on to the bread soaked in tomato juice. Then add olive oil, honey, black pepper, wine vinegar, red wine, sour sumac syrup and mixture of fresh herbs and blend until a smooth consistency is acquired.

For enhanced taste and texture leave to chill in refrigerator for 2 to 4 hours. If desired, add ice cubes before serving.

Feel free to add more of the ingredients of your preference.

An additional splash of olive oil and wine will work just great.

BON APPETIT.