I love to include cold Catalan gazpacho with warm-weather meals. Gazpacho from Catalonia reflects the region’s sunny Mediterranean essence. Later in the summer, I have my “five-a-day” * in one small glass with my home-grown ingredients. I am a big fan of whole fish, so I cook butterflied trout on the grill with butter and plenty of freshly ground black pepper and serve it with gazpacho and a salad.
*The 5 A Day campaign, based on advice from the World Health Organization (WHO), recommends eating at least five portions of a variety of fruits and vegetables every day. The goal is to eat 400 grams of fruit and vegetables a day to reduce the risk of serious health problems, such as heart disease, stroke, and some types of cancer.
Ingredients
- •1 red onion, chopped
- •Chopped hot chilli pepper, variety and amount to taste
- •2 garlic cloves, finely chopped
- •1 red bell pepper, cored and chopped
- •4 ripe tomatoes, chopped
- •1 slice white bread, crusts removed, torn into pieces
- •500ml (2 cups) passata (tomato purée made from fresh, in-season tomatoes)
- •300ml (1 1/4 cups) vegetable stock
- •74ml ( 5 tablespoons) olive oil, plus as needed
- •60 ml (1/4 cup) wine vinegar
- •1 teaspoon Tabasco or harissa
- •1 teaspoon granulated sugar
- •Salt and freshly ground black pepper, to taste
- •Fresh basil, for serving
Preparation
In a food processor, combine the onion, chili, garlic, pepper, tomatoes, and bread. Blend until finely chopped but not too smooth. Transfer to a large bowl and add the passata, stock, oil, vinegar, Tabasco or harissa, and sugar. Mix well and season with salt and pepper to taste.
Cover the bowl with cling film or foil, and refrigerate for at least 2 hours or overnight. To serve, pour the mixture into small bowls or glasses, drizzle with a little olive oil, and sprinkle with a few torn basil leaves.
