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Gazpacho
October 17, 2016

You may recall the exploits of our housemate, Dominguez: Madrid-born, Melbourne-evolved, a spruce unit with a penchant for daytime vino and trivia nights.

Slinging pints down at the Robbie Burns, Dominguez’s culinary acumen was underserved in a professional capacity, and it was only in domestic settings – around the gritty stove of the P.A Mansion kitchen – that his superior gastronomic wizardry was given space to shine.

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Unlike quite a few of his countrymen and women, Dominguez was no molecular boffin. With the exception of being a vegetarian – rare in a nation known well for its liberal varieties of pig-related flavour – Dominguez remained old school, deploying only Mama’s tried and true traditional Spanish recipes.

We’ve already paid homage to his Ma’s signature Hummus – today we go one further and pay tribute to Dominguez’s world-class Gazpacho. Cold soup is where it’s at, people, and gazpacho is the king of the soupy jungle. A bit like Dominguez, really. (If you’re reading this, pal, we miss you!)

Take it from here, folks. sh.k/Dominguez-inspired summertime gazpacho – for fun results, just add tequila!

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Gazpacho
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Sharehouse Kitchen
Recipe type: The Little Things, Vegetarians, Soups
Cuisine: Spanish
Serves: 8
What you'll need
  • 2-3 slices of crusty white bread*, soaked in lightly salted cold water for 20 mins
  • 1kg very ripe tomatoes, cored and diced
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced (choose a sweet pepper – preferably an Italian frying pepper)
  • 2 Lebanese cucumbers, diced (or 1 continental cucumber peeled and diced)
  • 2 cloves of garlic, peeled
  • 1 cup of extra virgin olive oil
  • 2 tbsp sherry vinegar
  • Sea salt
  • _______________________________________________________________________________
  • * Stale bread works the best, but fresh is fine as well
How to make it
  1. Squeeze the water from the bread, and add to a large bowl with the tomatoes, red onion, peppers, cucumber and garlic. Cover and refrigerate for a couple of hours.
  2. Add to a food processor and puree until smooth.
  3. With the processor or blender still running, add the vinegar and a teaspoon of salt. Slowly pour in half a cup of olive oil.
  4. Taste for seasoning and consistency, and add more if necessary.
  5. Strain the mixture to remove any solids, transfer to a container and chill overnight.
  6. When very cold, taste once again for seasoning and consistency. If too thick, add a couple of tablespoons of ice water and mix.
  7. Top with finely chopped red onion and a drizzle of olive oil.
Notes
If you like your gazpacho a little less traditional and with a little extra kick, try adding a chilli to the mix, or perhaps a tablespoon of your favourite hot sauce, or a splash of tabasco.
3.5.3208

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cold soupgazpachored gazpachosoupspanish food
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Sharehouse Kitchen  / The Healthy Stuff  / The Little Things  / Vegetarians

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    After years of living in gritty share houses—some wonderful, some pitiful—Honor Kennedy and Cam Hassard met each other in one. Now living together in a Berlin apartment, they reflect on the gritty traditions of their sharehouse past, an homage to all the good bits of shared life—the camaraderie, the community, the meals and the wine.
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