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Aug. 31st, 2004 @ 02:23 pm Frozen gazpacho
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This makes a great starter served in a small bowl with a slug of vodka poured over the top. For the more soberly minded, it's also excellent scooped into an almond gazpacho, as described below.

400g ripe tomatoes, roughly chopped
big cucumber, skinned and deseeded
2 cloves garlic, peeled
1 large red pepper
red chilli, deseeded (or more, if you like it fiery)
2 tbsp red-wine vinegar
3 tbsp olive oil
100ml water
Salt and pepper

Throw all the ingredients into a food processor, whiz up until smooth and amalgamated, then pass through a fine sieve. Adjust the flavours with more oil, vinegar or salt according to taste, then churn in an ice-cream machine. Alternatively, freeze in a flattish tray in the freezer, whisking the mixture two or three times before it freezes solid.

Variation: Almond gazpacho

Follow the above method, using 75g white breadcrumbs, 75g skinned almonds, 3 or 4 cloves garlic, 2 tbsp each of olive oil and white-wine vinegar, about 800ml water and salt. Add more water if you prefer a thinner consistency. Don't freeze it, but chill thoroughly before serving.