Cool down with a refreshing bowl of gazpacho. This chilled Spanish soup not only hydrates and revitalizes but also packs a punch of flavor and nutrients. Adding Bay Leaf or Cumin Garlic Preserved Meyer Lemon enhances its tangy, zesty profile, making it even more irresistible.
Yield: ~ 8–10 cups (2–2.5 litres) - enough for about 6–8 servings, depending on portion size.
Need
4-6 medium, ripe red tomatoes
4 cups diced, seeded watermelon
1 piece stale, crusty bread cut into chunks
1 medium cucumber peeled, seeded and roughly chopped
1 green pepper seeded and roughly chopped
1 red pepper seeded and roughly chopped
1 small red onion, peeled and roughly chopped
2 cloves garlic, roughly chopped
1 TBS Cumin Garlic Preserved Meyer Lemon Paste for an earthy, rich flavor or our Bay Leaf Preserved Lemon for a more classic lemon and garlic-brightness
3/4 cup good olive oil
Sherry vinegar to taste
Freshly ground pepper to taste
Do
Add the fruit, vegetables, If & When and stale bread to a food processor or blender. Blend about two minutes, until smooth. The bread gives the soup a creamy texture.
Resume blending, drizzling in olive oil and a splash of sherry vinegar, until smooth.
Allow to chill in the fridge overnight for the flavors to meld.
Taste before adding more Preserved Meyer Lemon and pepper. Garnish with more cucumber, avocado, chilis, you name it.
Notes
Gazpacho keeps in the fridge up to five days.
Replace the bread with 1-2 tablespoons of tahini. Begin with 1 tablespoon and adjust to taste.
Tahini also makes the gazpacho creamy - it imparts a slightly thicker and smoother consistency than bread. Its rich, nutty flavor complements the Cumin Garlic Preserved Meyer Lemon. It also increases the protein and healthy fat content of the gazpacho, making it more nutritious.
