Sig's Gazpacho

Name: Sig's Gazpacho
Yield: 4 servings
Cuisine: American
Ingredients: 1 can best whole plum tomatoes (400gr); 500 ml passata ( tomatoes purred, juice like, not concentrate from tube); 3 small courgettes (zucchini ); 1 tbsp vegetable oil; 3 large cloves smoked garlic; 1 can of water; 1 pinch each smoked paprika, cayenne pepper, dried basil, wild garlic, salt or salt substitute; 2 canned anchovy filets optional; Add a little balsamic vinegar .

Sigrun @sigrun

German, living in England

Gazpacho is usually made from raw vegetables , I have however used canned tomatoes here for easiness. You can use fresh and puree the tomatoes yourself. I also only dry the zucchini strips in the oven , I don't cook them, and I semi softened the cubed zucchini for easiness of blending them into the soup. Hope you enjoy this as much as I do.

Sigrun @sigrun

German, living in England

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Ingredients

4 servings

1 canbest whole plum tomatoes (400gr)
500 mlpassata ( tomatoes purred, juice like, not concentrate from tube)
3 smallcourgettes (zucchini )
1 tbspvegetable oil
3 largecloves smoked garlic
1 can of water
1 pincheach smoked paprika, cayenne pepper, dried basil, wild garlic, salt or salt substitute
2canned anchovy filets optional
Add a little balsamic vinegar .

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Steps

1

Put your passata and canned tomatoes into a pan.
2

Cut the garlic into very fine cubes or mince in press
3

Either use the zucchini peeled or unpeeled . Cut a way one half and set aside . Cut the other 2 1/2 into small cubes .
4

Heat the oil in a small frying pan and semi soften the cubed zucchini and garlic , do not let them get soggy or burn
5

Preheat oven , slice the the set aside zucchini into fine strips. Put them on a baking tray and dry them in the oven. Do not bake them brown. Add the can of water to the tomato mixture. ( I use the emptied can of tomatoes for measuring this)
6

Heat the tomato mix gently through, add a few drops of balsamic vinegar. Add halve of the softened cubed zucchini and garlic and the two anchovy filets if using them to the soup and blend into a smooth soup, then add the other halve of cubed zucchini and garlic, leaving them intact, into the blended soup, season with all the spices, herbs and salt until a taste to your liking is established. I like mine with quite a bit of spicey heat.
7

Garnish with the dried zucchini . You can add one or two ice cubes if eating this cold but you can eat this hot . I prefer it chilled on a hot day.