Gazpacho

Chocolate recipes Gazpacho recipe

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Date Published:
29/02/2008

Willie Harcourt-Cooze has worked his chocolate magic on a Spanish classic with delicious results.

Serves 4

Ingredients

  • 1 large red pepper, halved and de-seeded
  • 1kg very ripe tomatoes, de-seeded and diced
  • ½ onion, diced
  • 2 garlic cloves, peeled and diced
  • ½ large cucumber, peeled, de-seeded and chopped
  • 10 tbsp extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 3 tbsp caster sugar
  • 3 tbsp cacao, finely grated

Method: How to make gazpacho

1. Roast the red pepper under a grill or on a griddle until the skin has blackened slightly.

2. Place the pepper, tomatoes, onion, garlic and cucumber in a food processor and begin to blitz. While the processor is going, pour in the olive oil.

3. Blitz the gazpacho until smooth.

4. Combine the vinegar and sugar in a small pan and heat until the sugar has dissolved. Stir in the cacao and continue to heat until the cacao has melted.

5. Remove the pan from the heat and leave to cool slightly.

6. Pour the cacao syrup into the gazpacho. Season and serve.

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Comments

  1. This recipe is absolutely superb! I swpped sugar for honey and left out the cacao and it still tasted fantastic. De-seeding the tomatoes was quite time consuming so next time I might substitute for a nice rich tomato juice, also to give it more of a red colour. Mine turned out looking a little like carrot soup! But still tasted amazing. Thankyou! Will definitely make again!
    Posted by Liv on 04/10/2008 18:06:54
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