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.

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!

Gazpacho

 

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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.

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