Tomato Gazpacho
Truly a celebration of the summers bounty. A cold summer soup made of raw vegetables at the peak of their flavour. This refreshing soup is elevated with the Garlic Scape Flavouring Kit.
FLAVOURING COMPONENTS: Garlic Scape Flavouring Kit
1 Garlic Scape Dressing
2 Pickled Mustard Seeds
3 Crispy Caper Flowers
GAZPACHO COMPONENTS
2 english cucumbers
1 large summer onion
3 celery stalks
1 seeded green pepper
1 seeded red pepper
1 seeded jalapeno
1 garlic clove minced
1 TBSP balsamic vinegar
S&P
4-6 cups tomato juice
1 TBSP sriracha
basil leaves
lemon or lime slices
Plan ahead. The vegetable preparation takes a little extra time but well worth the effort. Make more to have on hand. The gazpacho is a beautiful first course, a quick lunch or a little something when you are feeling peckish.
METHOD
Preparing the vegetables
wash all vegetables. Peel the cucumber
chop all the vegetables as evenly as possible, a fine dice
finely mince garlic
Combining the Gazpacho
in a large container, add the chopped vegetables & garlic
add 4 cups tomato juice, add more if too thick
season with balsamic vinegar, sugar, salt & sriracha sauce. Adjust
add 1-2 TBSP Garlic Scape Dressing (flavouring component 1), add 1 tsp Pickle Mustard Seeds (flavouring component 2)
refrigerate
TIPS: Make gazpacho at least 1 day in advance to allow the flavours to mellow. Always check the seasonings and adjust if required.
TIP: Always trim out the inside white pulp from the green and red peppers
STORING THE GAZPACHO: The gazpacho will keep up to a week, covered in clean container. Be sure to use a clean ladle.
Garnishing and Serving
Ladle the cold Gazpacho into a small bowl or demi-tasse cup or a clear 4 oz glass. Garnish with thin cucumber slice. Drizzle 1/2 tsp of Garlic Scape Dressing (flavouring component 1), on top, add a splash of the Pickled Mustard Seeds (flavouring components 2). Finish with a sprinkling of Crispy Caper Flowers (flavouring component 3).
