11 August 2010


This summer cucumbers have been coming in aplenty. Gazpacho is a cooling summer soup to make if you have fresh tomatoes on hand.
Serves 2

2 largish tomatoes, cubed
1 large cucumber, peeled, seeded and cubed
2 small cloves of garlic
salt and pepper to taste
1/4 cup of good olive oil
Splash of white wine vinegar - you can use sherry vinehar as well if you that on hand instead
1/4 cup of water
Slice of white bread slightly toasted and torn into pieces
Few basil leaves to garnish

For tempering:

1 tsp mustard seeds
1 tsp cumin seeds
3-4 curry leaves
1 tbsp of olive oil
  1. Puree tomatoes, cucumber, garlic, bread, vinegar, salt, pepper in a food processor. Stream in olive oil while processing.
  2. Add a bit of water if the soup is too thick.
  3. In a smaller pan, heat some olive oil and add mustard and cumin seeds. Once the mustard seeds start sputtering, add curry leaves. Drain the mix into soup. Stir to mix.
  4. Garnish with basil leaves and serve at room temperature.

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