This sweet and spicy soup is from Davide Del Gatto and Kristina Gustafsson's upcoming book Savage Salads. Davide says the trick is to use raw beetroots – vacuum-packed ones are usually preserved in vinegar which affects their flavour. Halve the quantities if you plan only to feed yourself and your boo, or make the whole batch and freeze any leftovers. Perfect for a sultry summer night.
1kg Vine Tomatoes
2 Celery Sticks
1 Small Red Onion
1 Red Chilli, finely chopped
4 Garlic Cloves, crushed
500ml Tomato Juice
200g Stale Bread
2 tsps Sherry Vinegar
A dash of Tabasco Sauce
100ml Olive Oil
Salt & Pepper
Preheat the oven to 220˚C (425˚F). Line an oven tray with foil. Add a little water to the tray, as this will steam the beetroot while roasting. Place the beetroots in the tray, cover with foil, making sure the tray is airtight, and roast in the oven for two hours. Roasting the beetroots instead of boiling them will give them a much deeper flavour.
Chop all the remaining vegetables roughly into 5cm pieces and place on a tray. Add the chilli and garlic and mix well, then season with sea salt. Place in the fridge and leave until you are ready to blend all the ingredients together. This will help the vegetables to release some of their juices, resulting in a better flavour.
Test the beetroots with a knife to make sure they are cooked. When done, there should be a little resistance. Remove from the oven and leave until cool enough to handle. Peel off the skins and discard, then place them in the fridge until completely cool.
When all the vegetables are cool, transfer them to a blender and add the tomato juice, bread, and sherry vinegar. Blend until completely smooth. You can do this in two or three batches if needed.
Next, strain the mixture through a colander to remove any pulp. Don't use a fine sieve as we want to retain some of the 'body' given by the bread. Aim for a smooth drinkable consistency – add more tomato juice if needed. Season to taste with fine sea salt, ground black pepper and Tabasco sauce. Finally, whisk in the olive oil until fully incorporated. Refrigerate the gazpacho until completely cold, then serve in chilled bowls or glasses.
Serves 4 | 3 hours
Recipe kindly contributed by Davide Del Gatto and Kristina Gustafsson, from their book Savage Salads: Fierce Flavours, Filling Power-Ups.