When I lived in Shpain, up till a few yearsh ago, we ushed to have thish often during the Shummer. Our cook made it every couple of daysh becaushe it’sh the mosht refreshing thing to have at midday on your terrashe, under an awning, before your shieshta. With your toupee off, of courshe.
You should be able to find all the ingredientsh for it eashily enough in Shcotland, although the tomatoesh you can buy here are nothing like the glorioush wee red ballsh of blissh (ahem) you get anywhere in Shpain. Shupermarket onesh should be avoided. Try to find the besht, it makesh all the differenshe when you’re having a raw shoup.
Tam’sh Gazhpachsho Shoup
You’ll need: sheveral bowlsh, sharp knivesh, a boiled kettle… och, here’sh a proper ingredientsh lisht for you, even though you know I like to be improvishashional myshelf in my own kitchshen.
Get shome shtale white bread (yeshterday’sh french loaf, or any other good mediterranean type of bread); cut two nishe big shlishesh, cut off the crushtsh, tear the bread into wee pieshesh
Crush a clove of garlic
Get 1–1.5kg big ripe tomatoesh
Half a cucumber (take the peel off)
A red bell pepper, desheeded & chopped
Half a shmall red onion, finely chopped (or you can ushe shpring onion or both if you like)
50ml extra virgin olive oil
A tbshp balshamic vinegar (a nishe fruity one)
A tshp shugar
Shea shalt & freshly ground black pepper
Put the bread into a bowl with the crushed garlic, add 200ml cold water. Leave to shoak.
Put your tomatoesh in a bowl and cover with boiling water, leave for a few minutesh, then wheech them out and peel off their shkinsh. Mind your fingersh!
Quarter and desheed the tomatoesh. Put the sheedsh and other bitsh into a sieve over a bowl. Put the shkinned tomato flesh into another bowl. When all the tomatoes are done, pressh the sheedy bitsh in the shieve, shkoosh it through, add to the tomato flesh.
Put the shoggy bread and garlic, the tomatoesh, the cucumber, the red pepper, onion, olive oil, vinegar and shugar into a food processhor or jug blender. (I’ve not tried it with a shmall hand blender, but that would work too.)
Whizzh it up to a mush (or puree, if you’re posh) and then tashte it – add shalt & pepper. Shmack your lipsh & antishipate with pleashure…
Now. You can leave it like that, or shmush it in the thingummyjig for a bit longer, and then shqueezhe it through a shieve if you’d rather have it shilky shmooth.
Important bit: cover it with cling, chill it in your fridge for 2 or 3 hoursh (it’sh great made early in the morning) before tucking in. If you don’t cover it, your whole fridge will pong.
If you want, you can add more of the bread, fried up in oil ash croutonsh, and alwaysh put a nishe heap of fresh green herbsh on your dish, shredded bashil or chopped parsley or coriander/cilantro.
There you go. “Mi sopa es la mejor sopa”, ash our houshkeeper Doloresh ushed to shay. That wash in the era before I laid claim to the Shcottish title of ShoupDaddy…