It’s not exactly gazpacho weather at the moment but well we can always dream now can’t we? I love a good gazpacho but had actually never made one myself. It’s one of those things that you keep on wanting to do but never get around to actually doing. But last week I was meeting up with Alexandra who is a great stylist I work with on a regular basis. She wants to get more into foodstyling and is actually starting an education for foodstylist in september so we figured we get together and try and do some fun things with salads. Now I hear you thinking; since when is a gazpacho a salad? Well, eh… it’s not but I saw the recipe and couldn’t resist. And this particular recipe I can tell you is absolutely delicious!! Since I made far too much we had it for lunch (with Alex) and then Tom and I had it for dinner. It’s not particularly suitable for dinner…lol.. Keep this more to the lunch or starter dishes and you’ll be fine.
I also never realized there would be so much peppers in a gazpacho… O well, you probably have a 1000 recipes for gazpacho too. I did roast the peppers myself and I do think that adds tons of flavor so don’t make the mistake of going for the bottled peppers! I’m just convinced that would be less tasty!Print
Lovely and cold and adding the shrimps on top really makes for a nice surprise. Love it!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 8
- Category: Soup
- 3 red peppers
- 1 cucumber, peeled
- 1 clove of garlic
- 350 gr tomato puree (the stuff that is in between puree and juice, not sure how to call it)
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 100 gr Dutch shrimps (or if you don’t live in Holland, other small shrimps)
- Heat the oven to 220°C. Put the peppers in a bakingtray on the baking paper and roast them in the oven for about 25 minutes or until they start to become black. Turn halfway. Take the peppers out of the oven and put them in a bowl. Cover the bowl tightly with plastic and leave them stand for 15 minutes before removing the skin and seeds from the peppers.
- Cut the cucumber in pieces and put them in a blender. Add garlic, peppers, tomato sauce, vinegar and 4 tbsp of oil.
- Puree for about 1 minute. Add pepper and salt to taste.
- Pour the gazpacho in small glasses, put a tbsp of the shrimps on top and sprinkle with the rest of the olive oil. Serve cold.
- In the original recipe they added icecubes in the blender to be crushed but since I tasted it I just felt that it would diminish in flavor so I left it without the ice and I think it was perfect!
O and did you know… Just two more nights to go and then I’m off to Germany for Plate2Page! So exited!!