Gazpacho with a Middle Eastern Twist

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This was never intended as a blog post, we came home from a long day off-roading in the desert and couldn’t be bothered to go shopping. We had a quick peek in the fridge and realised that our weekly stock-up was happening the next day so things were looking a bit bare.

We had a few oldish tomatoes, a bell pepper, a couple of onions and nothing else exciting. I figured a quick tomato soup would be fine. What came out was the most delicious recipe that I then turned into a cold soup with cucumber the next day. It was so good and so simple that I couldn’t resist sharing!

Ingredients

  • 300g Tomatoes – Any shape and size, the older the better
  • 1 red capsicum
  • 1 brown or white onion
  • 1/2 tsp dried chili flakes
  • 3 dried bay leaves (don’t skip on this it’s important)
  • 1 stick of cinnamon or 1/2tsp of ground cinnamon (same as above)
  • 4 cloves of garlic
  • 1 1/2 L of chicken stock (preferably homemade although I did use a stock cube – tut tut)
  • Salt and pepper to taste.
  • a good glug of Olive oil
  • 1 -2 Cucumbers for the next day

Cooking Method:

July's Tomato Haul

July’s Tomato Haul (Photo credit: statelyenglishmanor)

Chop all the ingredients and throw it in a saucepan with some olive oil. Stir regularly for about 5 minutes or until the onions go clear. At this stage, add the chili flakes, bay leaves and cinnamon then the chicken stock, turn the heat down low and leave it to simmer for the best part of an hour.

Next, remove the bay leaves and cinnamon stick then ladle it bit by bit into the food processor and blend until smooth. Season with salt and pepper as desired.

We ate it hot that night which I thoroughly enjoyed but for an interesting twist you can serve it with diced cucumber and straight from the fridge as a light summer starter. I know that Gazpacho is not the most enticing winter dish but it’s 24 Degrees Centigrade in Abu Dhabi right now!!

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