Gazpacho smooth iced slush
If it’s turning out to be a long, hot Summer where you are, here’s a super-refreshing dish that uses up leftovers and is based very simply on tomato and cucumber.
Or maybe you’re heading out of town for the weekend and you’ve got a fridge full of veggies to be used up? Here’s the solution: Wash and dry the vegetables, chop them up and place in the freezer. When you come back, you simply blend the frozen tomato and cucumber together with extra virgin olive oil, onion, basil, bread and whatever else you find in the fridge or pantry. The result is a delicious, iced “granita” that is very similar to the taste of Gazpacho, quick to make and perfect for when it’s hot.
I suggest using mature tomatoes, as well as other seasonal veggies such as peppers and cucumber. Serves 4. As always, I recommend using ingredients that are organic and/or biodynamic.
1 pepper (green, red or yellow)
1 slice of stale bread
Olive oil, extra virgin
Salt and pepper
Take advantage of the freezer to preserve fresh seasonal veggies that are ripening too quickly or that you have too many of. Wash and chop these veggies, then freeze. The iced “granita”is based on frozen tomatoes, the other veggies can either be frozen or fresh. Set aside the cucumber peel and slice very thinly as garnish. Choose the vegetables you prefer. Remove the tomatoes and other veggies from the freezer. Blend the bread with some olive oil, basil, salt and pepper and set aside. Blend the frozen veggies until they make a smooth iced ‘slush’ and add the bread. Add salt to taste. Finish with the cucumber garnish and a dash of of olive oil and serve.