Thursday, March 31, 2011
Once upon a time, there was a lonely jar of passata*.
That became ...
(cue Spanish music)
(cue Antonio Banderas while you're at it)
As you may have guessed, gazpacho is Spanish. Loved for its * fresh * clean * cool * zing * in those hot hot Iberian summers. Now, I may or may not go to hell for suggesting you make gazpacho out of passata* ... but it certainly makes this little recipe nearly instantaneous.
Refreshing + instantaneous? = happy
*passata is tomato puree. Usually Italian, just tomatoes. A staple.
10 min prep + chilling time
1 700mL jar of passata (tomato puree)
350 mL water (1/2 the jar)
1 green pepper/capsicum, chopped
1 large clove garlic, peeled and chopped
1 c honeydew melon, chopped*
1 tsp sea salt
1 Tbs extra virgin olive oil
1 Tbs white wine vinegar
handful fresh cilantro/coriander
1/2 green pepper/capsicum, minced
1/2 c honeydew melon, minced*
*you can substitute cucumber for the melon, but this is a twist on the original that I think you'll like
**try to use organic ingredients when you can
1. Put all the soup ingredients in a blender and whizzzzz till smooth.
2. Ideally, refrigerate the soup for 30 min - 1 hr ... otherwise, serve over ice cubes.
3. Serve into pretty glasses (I use martini glasses sometimes) and garnish.
My batch of 100% organic gazpacho cost me around $0.75 per serve.