The Very Hungry Cook


August 19, 2010


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AND I’m back….

:) Can we not talk about my inconsistency, my lack of inspiration, the one hundred and three books I read and the gazillion cartoons I watched since I last blogged?


Let us instead talk about the four countries I visited, the people I met, the food I ate, and the photos I didn’t take..

I know!

I’m terrible.

But I am paying for my sins.

I don’t fit into my jeans anymore, you see.

But, on the bright side, I realized that I have what are probably the world’s most faithful readers. And I love you all.

Really truly.

I wouldn’t have been able to shake off the lethargy without you guys.

You know who you are.

Thank you.

So one of the countries I spent a couple of weeks in was Spain.

I fell in love. Honestly. If you’ll buy me a house there, I’ll move in a heartbeat.

There are so many perfectly delicious things in Spain, but I when I visited, it was the peak of summer.

Which was perfect. Because thats when gazpacho’s flowing in the streets.

Well, almost.

Here’s the first recipe I tried. I must say that it worked perfectly!

Now I have no idea whether this recipe is authentic, but trust me when I say it tastes delicious.

I hope you enjoy it as much as I did!

Here’s what you’ll need : tomatoes (of course!), some crusty bread, cumin, olive oil, red peppers, cucumber, salt, red wine vinegar, garlic, an onion, salt and pepper.

Now you could either blanch and peel the tomatoes or just chop them up. I like leaving the skin on.. I feel the Gazpacho has a heartier texture that way..

Chop the onions…

And the garlic..

The cucumber (again, I prefer leaving the peel on, but its up to you)

The red pepper..

And the bread. Put the whole lot in the blender along with some salt and freshly ground black pepper.

Don’t forget to add the olive oil and vinegar and some water! I didn’t have any red wine vinegar, so i used the vinegar my Kalamata olives were stored in (its the same thing, only the vinegar’s soaked in the olive-y goodness for ages!), and I think I prefer it to regular red wine vinegar!

And blend away!!!

Until you get this..

I like it best when its not too smooth but without nasty chunky bits in it…

Drizzle some olive oil.

I like adding garnishing it with some thyme.

Tomato and thyme, the colors are pretty and the flavor combination is mindblowing, whats not to love!

Chill for at least 3 hours. (The longer the better really. The flavors really meld together after its been in the refrigerator for a day)

My favorite way to eat this is with some nice crusty bread that’s been crisped up in the oven and slathered with Allioli.

Heaven in a soup bowl.



Tomatoes                                        -    5 large

Onion                                               -    1/4 cup

Garlic                                               -    1 clove

Olive oil (extra virgin)                  -    1/4 cup

Cumin powder                               -    1 tsp

Red pepper                                     -    1/3 cup

Cucumber                                       -    1/3 cup

Bread                                               -    1/4 cup

Red wine vinegar                          -     3-4 tbsp

Water                                               -   1 cup water (and then add as necessary)

Salt                                                   – as needed

Black pepper (freshly ground)   – as needed

Roughly chop the tomatoes, onion, garlic, red pepper, cucumber and bread.

Combine all the ingredients in the blender and blend till almost smooth.

Serve chilled drizzled with olive oil and garnished with thyme.

  1. YAY YAY you’re baaaack!! =)

    Comment by Shaheen — August 19, 2010 @ 7:57 am
  2. Looks great…if I make it it better look exactly like that!!!;)

    Comment by Pooja — August 19, 2010 @ 8:25 am
  3. @ shaheen – yess!!!

    @Za – i promise. pinky swear.
    p.s:i’ll send across some crayola orange watercolors anyway!

    Comment by Rajika — August 19, 2010 @ 8:50 am
  4. Hey! I’m excited to try this :) one year with my own kitchen seems very promissing.
    also, you’ve said potatoes instead of tomatoes in your post (Now you could either blanch and peel the potatoes or just chop them up)

    Comment by Swathi Girimaji — August 19, 2010 @ 1:24 pm
  5. @ swathi! – thank you!! all fixed :D let me know!!!

    Comment by Rajika — August 19, 2010 @ 3:22 pm
  6. Ok, we won’t talk about all that. Welcome back! Wheee!!

    Comment by Avanika (Yumsilicious Bakes) — August 20, 2010 @ 11:40 am
  7. Yummm.. oh and the food photography thing bug bit me too.. one nice morning when I was hungry and cooking. Check the blog. Why and when did you visit those countries? Which four again?
    Im envious.

    Comment by Shayoni — September 2, 2010 @ 1:05 pm
  8. having decided to try out the gazpacho, i realised i didnt have any vinegar in my pantry, neither did i have any lime. so i used tamarind paste instead. that gave the soup some zing and added a nice flavour. enjoyed it with toast slathered with garlic mayo. thanks much :)

    Comment by sunita — September 9, 2010 @ 5:07 am
  9. Hi Rajika, I came across to your wonderful place through Kamran’s blog. Glad to find you! :) You’ve beautiful space with neat step-by-step recipes. Would love to come here again. :)

    Comment by Sonia{7spice} — October 18, 2010 @ 11:22 pm
  10. What a pity we hadn’t got in touch until after you’d visited Spain! Where were you?

    Comment by Debs — November 1, 2010 @ 4:01 pm
  11. @ Deb : So true! But there’s always next time! In the meanwhile, you should visit! New York is fun!

    Comment by Rajika — November 8, 2010 @ 8:28 am
  12. Hi,

    I’m from Seville (Spain) and this recipe looks like real gazpacho. Congrats!!

    Onion and cucumber use to be optional, and we add bread from the day before, or even frozen.

    It’s perfect for summer :)


    Comment by Javi — February 23, 2011 @ 11:57 am
  13. Onion and cucumber use to be optional, and we add bread from the day before, or even frozen. xssa

    Comment by tur şirketleri — April 26, 2011 @ 7:44 am

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