SG
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I was inspired to make this when watching Jacques Pepin make it on his show the other day. He just made it look so easy- it's a raw vegetable soup for god's sake! No pots and pans- just your knife, peeler and food processor. It's a lazyass cook's call from heaven.

I'm working at a Spanish restaurant right now that serves both the red and white gazpacho, and I asked the chef what's in both of them. I'll make the white one soon, but for this traditional one, she just rattled off these ingredients:

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Count the ingredients: EIGHT. Just eight. That's 8. There are a number of gazpacho recipes online that have like a gajillion ingredients for this lovely Spanish summer soup, but for mine, I used only eight!

Approximately for about 4 servings:
- 2 Tomatoes
- 1 Cucumber
- 1 Green pepper
- 1/2 Onion
- About 2 teaspoon Salt
- 2 tablespoons Olive oil
- 2 cloves of Garlic
- 1 slice of Bread

The biggest pain was peeling and seeding all the vegetables- but whatever, get a peeler. I wasn't sure if I should peel the pepper and tomato, so I did it anyway. Pitting the tomato was sad cause all the yummy juices flowed away, but oh well. I could have put it through a sieve, but this is a column for the LAZY!

Jacques suggested using a spoon to seed the cucumber.

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Chop all the vegetables up- just in a way that they all fit into the food processor. At first, you want to puree only the vegetables!

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I finally figured out how to use the processor, which truth be told, scares the shit out of me. I've never owned one before, and I've always wanted one, but it's an animal!!! It pureed all the vegetables in a blink of an eye! But keep it going for a few minutes, until you get the smoothness you want.

I actually put in too many vegetables cause the soup kept spilling over when it was pureeing. Oops. Next time I'll reduce the ingredients.

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After all the vegetables are pureed, you want to then add the bread. The bread I had offhand was stale so I soaked it in water. Then also add the olive oil and salt.

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I pureed everything for a total of about 7 minutes. Just keep doing it until you get the consistency you like, adding salt and more oil if you wish.

I put this in a nice teacup and garnished with fresh parsley.

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I brought this over to Christi who would have liked it chunkier. My mama thought it needed more heat, so wanted me to add paprika or something. I'll try that. I thought it was too garlicy. Will keep researching!

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4 comments

  • But this is how Jacques did it! Although he also did have all the vegetables chopped on the side as garnishes… oops forgot about that.

    kayoko on

  • You should process each ingredient separately and keep it chunky instead of totally baby food them.

    Yamahomo on

  • Wow! I wonder if we can also use this Gazpacho with pasta to invent some light saladish meal…? Never tried making Gazpacho but maybe I will farmers-market soon and try this Kayoko. Only 8 ingredients huh.

    Aya on

  • Wow! I wonder if we can also use this Gazpacho with pasta to invent some light saladish meal…? Never tried making Gazpacho but maybe I will farmers-market soon and try this Kayoko. Only 8 ingredients huh.

    Anonymous on

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