Gazpacho… Ahh I remember the first time I had this wonderful cold soup made of watermelon not of cucumber. It was in The Peninsula, Tokyo where I used to work.
This recipe is inspired by that watermelon gazpacho. This is one of my favourite cold soups, it’s refreshing, healthy and perfect for hot days brunches! I like to make gazpacho with different flavours and sometimes even with fruits.
A few weeks ago I did a 7 courses meal for my husband’s birthday and one of the courses was this cold soup instead of hot one. It was a perfect combination with rest of the meal. I also did a similar gazpacho for a baby shower I did for my beautiful Mum to be friend Priyanka, and as I said it was a perfect combination for a hot weather lunch.
I have quite a few different recipes for gazpacho but the one I am sharing today is one of my favourites and I have served it in my events in Tokyo also for some fancy dinners and it has always been liked by everyone!
Do give this recipe a try!
- 4 cucumbers peeled, deseeded and chopped
- 1 green apple peeled
- 1 or to taste yellow chilli or green chilli
- 1 yellow tomato
- 1/2 tbsp white wine vinegar
- Green tabasco sauce to taste
- Salt to taste
- Water as needed to make it thin
- 45 ml gin (optional)
- A few red capsicum and cucumber brunoise or small diced for garnishing
Add all the ingredients in the blender and make a smooth puree.
Pass it through chinois ( fine mesh strainer). Add some cold water and ice to make the soup thin. Chill it before serving.
I always add gin but you can skip it.
Rim the glass with salt, pour chilled gazpacho in and garnish with red capsicum and cucumber.