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Sig's Gazpacho Recipe

Sig's Gazpacho Recipe
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Serving : 4
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Prepare the ingredients before making Sig's Gazpacho in your home. Then, follow these steps below to serve Sig's Gazpacho for your family or friends.

Ingredients: Sig's Gazpacho

  • 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 .

How to Make Sig's Gazpacho

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Sig's Gazpacho in your home by yourself.

    Step 1
  • Put your passata and canned tomatoes into a pan.
  • Step 2
  • Cut the garlic into very fine cubes or mince in press
  • Step 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 .
  • Step 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
  • Step 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)
  • Step 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.
  • Step 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.
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