Monday, 28 June 2010

fresh gazpacho

It was hottest week in the UK history last week.
I like summer in England.
Hot but dry, we can still stay at the park. I hated summer before. It was hot, sticky, no wind whatsoever, mosquito everywhere, extremely hot outside, and freezing cold inside of the building, that was summer where I came from.

I love gazpacho. Nice fresh cold gazpacho chills your throat...and full of ripe summery flavours...
When I go for lunch to La Pain Quotidien, I always have gazpacho.
I'd like to give a award for the someone who created this incredible soup, if possible.

Gazpacho has a ancient roots. There is number of theories of its origin including as an Arabic bread soup that brought into Spain and tomato was added into recipe in 1700s.
There are any modern variation of gazpacho, some people use egg, watermelon, avocado, or even meat stock....
The origin of the "Gazpacho" in uncertain. But etymologists believe it might be delivered from Mozarab word ”caspa”, meaning "residue" or "fragments". On the other hand, it might be a pre-Roman Iberian word modified by Arabic.

This is my gazpacho recipe.
1 green pepper
1 red pepper
1 yellow pepper
1kg ripe tomatoes
half size cucumber
4 celery
2 sliced dried bread soaked with water
1 red onion
150ml olive oil
3 tbsp of white wine vinegar
some salt and pepper
1 small garlic clove

After chopped the vegetables roughly put in a blender and whizz until get smooth.
Pass through a fine sieve and chill in the fridge.
Also I've add some cube of cucumber and sliced spring onion and few drops of olive oil to serve.


ひんやりとしたガスパチョが喉を潤す感じがたまらなく好きです。お昼に時々行く、La Pain Quotidienでは、ガスパチョは夏のお決まりメニューです。こんな素晴らしいメニューを考えてくださった人に表彰したいくらいです。


赤タマネギ 1個
熟れたトマト 1Kg
キュウリ 半分
セロリ 4本
乾燥したトースト2枚 水に10分程漬けて、柔らかくしておきます
オリーブオイル 150ml
白ワインビネガー 3スプーン
ニンニク 1かけ


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