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!
- 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
- 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.
- Add to a food processor and puree until smooth.
- With the processor or blender still running, add the vinegar and a teaspoon of salt. Slowly pour in half a cup of olive oil.
- Taste for seasoning and consistency, and add more if necessary.
- Strain the mixture to remove any solids, transfer to a container and chill overnight.
- When very cold, taste once again for seasoning and consistency. If too thick, add a couple of tablespoons of ice water and mix.
- Top with finely chopped red onion and a drizzle of olive oil.