Latest news with #gazpacho
The Guardian
10-07-2025
- General
- The Guardian
José Pizarro's recipe for courgette and almond gazpacho
Gazpacho has been part of Spanish kitchens for centuries. Long before tomatoes arrived from the Americas, it was made with bread, garlic, olive oil and almonds, which have always been part of our food culture. It began as field food, crushed by hand in mortars and eaten by workers under the sun with nothing but stale bread and whatever else they had to hand alongside. No blenders, no chill time, just instinct and hunger. This version, with courgette and basil, goes back to that idea: take what's around you and make something good out of it. Simple roots, but full of life. Prep 5 minSteep 10 min+ Cook 10 min Chill 1 hr+Serves 4-6 2 medium courgettes ½ cucumber Sea salt and black pepper 80g stale white bread 75ml whole milk 100g toasted marcona almonds 1 garlic clove, peeled 2 tsp sherry vinegar 1 handful basil leaves, plus extra to garnishExtra-virgin olive oil, to finish Coarsely grate the courgettes and cucumber into a large bowl, sprinkle with sea salt, then tip into a sieve, set it over the bowl and leave to steep for a good 10 to 15 minutes. Meanwhile, break up the bread into a medium bowl, add the milk and leave to soak. Squeeze out any excess liquid from the salted courgette and cucumber mix, then tip them into a blender. Add the soaked bread and any milk it hasn't soaked up, then add the almonds, garlic, vinegar and 500ml cold water. Blitz smooth, then taste to check the seasoning – you shouldn't need any extra salt, but a touch of ground black pepper may be in order. Add the basil leaves and blitz again. Pour the soup into a large jug or bowl, then cover and chill in the fridge for at least an hour. Once chilled, check the consistency of the soup – if you feel it's a bit too thick, add up to 200ml more cold water, to loosen. Ladle into bowls, top with a good drizzle of extra-virgin olive oil and a grind or two of black pepper, finish with a scattering of extra basil leaves and serve.
The Guardian
08-07-2025
- General
- The Guardian
José Pizarro's recipe for courgette and almond gazpacho
Gazpacho has been part of Spanish kitchens for centuries. Long before tomatoes arrived from the Americas, it was made with bread, garlic, olive oil and almonds, which have always been part of our food culture. It began as field food, crushed by hand in mortars and eaten by workers under the sun with nothing but stale bread and whatever else they had to hand alongside. No blenders, no chill time, just instinct and hunger. This version, with courgette and basil, goes back to that idea: take what's around you and make something good out of it. Simple roots, but full of life. Prep 5 minSteep 10 min+ Cook 10 min Chill 1 hr+Serves 4-6 2 medium courgettes ½ cucumber Sea salt and black pepper 80g stale white bread 75ml whole milk 100g toasted marcona almonds 1 garlic clove, peeled 2 tsp sherry vinegar 1 handful basil leaves, plus extra to garnishExtra-virgin olive oil, to finish Coarsely grate the courgettes and cucumber into a large bowl, sprinkle with sea salt, then tip into a sieve, set it over the bowl and leave to steep for a good 10 to 15 minutes. Meanwhile, break up the bread into a medium bowl, add the milk and leave to soak. Squeeze out any excess liquid from the salted courgette and cucumber mix, then tip them into a blender. Add the soaked bread and any milk it hasn't soaked up, then add the almonds, garlic, vinegar and 500ml cold water. Blitz smooth, then taste to check the seasoning – you shouldn't need any extra salt, but a touch of ground black pepper may be in order. Add the basil leaves and blitz again. Pour the soup into a large jug or bowl, then cover and chill in the fridge for at least an hour. Once chilled, check the consistency of the soup – if you feel it's a bit too thick, add up to 200ml more cold water, to loosen. Ladle into bowls, top with a good drizzle of extra-virgin olive oil and a grind or two of black pepper, finish with a scattering of extra basil leaves and serve.
Washington Post
05-07-2025
- Health
- Washington Post
7 frozen drinks to help you survive the summer heat
When it's hot out, it can feel nearly impossible to muster enough energy to eat, let alone cook. Sure, there are simple sandwiches and cold soups (gazpacho is on repeat all summer in our house) to get through those scorching days. But sometimes the only thing guaranteed to satisfy and refresh is an icy drink.
Telegraph
05-06-2025
- Lifestyle
- Telegraph
Tomato and chilli pepper soup with oregano
This sits somewhere between a classic tomato soup and a punchy gazpacho, with a nice kick from the chillies. It's great served hot or cold. Ingredients 1 tbsp rapeseed oil 1 large red onion, roughly chopped 2 garlic cloves, chopped 1-2 medium red and/or green chillies, trimmed and roughly chopped, seeds and all 250g ripe tomatoes, or plum or cherry tomatoes, roughly chopped, plus 120g cherry tomatoes left whole ½ tbsp tomato purée 1 litre vegetable stock To garnish 2 tbsp rapeseed or olive oil, plus extra to drizzle 2 slices of sourdough or bloomer, cut into rough 1cm cubes knob of butter 12 cherry tomatoes, halved or chopped handful of oregano or marjoram leaves Method Step Add 1 tbsp rapeseed oil to a large saucepan set over a medium heat and gently cook 1 roughly chopped large red onion, 2 chopped garlic cloves and 1-2 roughly chopped medium red and/or green chillies for 3-4 minutes, stirring occasionally until soft. Step Add 250g roughly chopped ripe tomatoes (or plum or cherry tomatoes), ½ tbsp tomato purée and 1 litre vegetable stock then bring to the boil. Season and simmer gently for about 30 minutes. Step Meanwhile, heat 2 tbsp rapeseed or olive oil for the garnish in a frying pan and cook 2 slices of sourdough or bloomer, cut into rough 1cm cubes, until golden, 3-4 minutes, stirring as they cook. Step Add a knob of butter towards the end, continue frying until it has melted, then transfer the croutons to a plate lined with kitchen paper and season.
