Emergency Gazpacho

Once upon a time, there was a lonely jar of passata*.

That became ...

gazpacho.

(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.

***********

Emergency Gazpacho

serves 6-8

The time
10 min prep + chilling time

The ingredients
The soup
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

The garnish
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

The process
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.

The cost
My batch of 100% organic gazpacho cost me around $0.75 per serve.

Olé    !
Amanda xx