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Gaspachio
Gaspachio is a traditional Monegasque (from Monaco) recipe for a classic chilled soup of cucumber, bell pepper and onion dice in a tomato puree base with garlic. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Gaspachio.
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesMonaco Recipes
This is a Monegasque take on the traditional Spanish chilled soup,
gazpacho.
Ingredients:
1kg ripe tomatoes
1 cucumber
1 yellow bell pepper
1 red bell pepper
1 garlic clove
4 small onions, diced
4 tsp sherry vinegar
3 tbsp olive oil
salt and freshly-ground black pepper, to taste
Method:
Cut a cross in the bases of the tomatoes. Pour boiling water into a large heat-proof bowl, plunge in the tomatoes and allow to soak until the skins begin to blister. Remove the tomatoes and peel them.
Halve the tomatoes and scoop the seeds into a fine-meshed sieve set over a bowl. Allow the tomato juice to drain from the seeds. Chop the tomato flesh.
Halve the cucumber crossways. Peel half and set aside. Take the unpeeled half and dice finely. Halve the bell peppers and dice one half of each. Combine the diced cucumber, bell peppers and diced onion and chill in the refrigerator.
Remove the seeds and membranes from the remaining bell pepper halves and place in a food processor with the tomato pulp. Chop the peeled cucumber half and add this too.
Pulse the vegetables to purée then add the garlic, olive oil, vinegar and 8 tbsp iced water. Pulse to mix then season to taste and add the tomato juice drained from the seeds (discard the seeds). Add a little water if the soup base is too thick.
Turn the soup into a bowl and refrigerate for at least 2 hours to chill. When ready to serve turn into a bowl, add a few ice cubes and stir in the diced vegetables.
Serve accompanied by croûtons.
