We have all heard of cool summer soups like Vichyssoise, which is basically a chilled, creamy potato and leek soup. It’s thickened with puréed potatoes and leeks and cream is added to give it a fine consistency. There’s nutmeg and chives too. But how many have you actually made in your Loughton Chigwell or Woodford kitchen?
There are loads of different cool summer soups to find out about but another classic is Gazpacho. Making homemade soup is also probably easier than you think and whether you're looking for healthy and homemade or quick and simple, there's really is a soup recipe for every occasion.
This Classic Gazpacho even adds a few spicy grilled prawns and is a healthy and delicious summer meal to compliment any Chigwell, Loughton or Woodford BBQ. If you like a bit of heat you can load it with jalapenos as well as cucumbers, red peppers, shallots, tomatoes, olive oil and sherry vinegar, it’s low-carb, gluten-free, dairy-free, and vegan-friendly if you remove the prawns.
For about 10 servings you will need first the prawns:
1 1/2 pounds, cleaned and deveined large prawns
1/2 cup fresh lemon juice
3 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon smoked paprika
1/2 teaspoon salt
Then for The Gazpacho soup :
3 1/2 pounds ripe tomatoes
2 red peppers, seeds, veins and stem removed
2 large shallots,
2 large garlic cloves, minced
2 tablespoons olive oil
1 large cucumber, skin and seeds removed
3 jalapeños, seeds, veins and stem removed (1 for garnish)
1/4 cup sherry vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup Parsley or cilantro for garnish
3 green onions for garnish
In a large resealable plastic bag marinade the prawns in the spices for 20 minutes in the fridge. Then grill for 2-3 minutes per side.
The Gazpacho: core each tomato and scoop out the meat of the tomato, leaving the skin and flesh intact, then blitz the tomato pieces. Add half of one chopped red pepper, half of one chopped shallot, 2 minced garlic cloves, and 2 tablespoons of extra virgin olive oil to the food processor. Blend until completely smooth. Pour this liquid into a large bowl and set aside (should be 5 cups of liquid total).
Finely chop the rest of the shallots and red pepper, Jalapeno, cucumber, and tomato skin with flesh. Add to the bowl of tomato liquid, then stir in sherry vinegar, salt and pepper. Then chill for at least 2 hours before eating. Finely chop the jalapeno, green onions, and parsley for garnish and refrigerate until soup is ready to serve.