Clear Jellied Gazpacho

Name: Clear Jellied Gazpacho
Yield: Serves 4
Cuisine: American
Ingredients: ½ tsp cumin seeds; 3 leaves of gelatine; salt and freshly ground white pepper; ½ red pepper, seeded and finely diced; 2 tomatoes, skinned, seeded, and finely diced; ⅓ cucumber, seeded and finely diced; 2 tsp chopped chives; 1 tbsp olive oil; 6 large ripe plum or round tomatoes, roughly chopped; 1 small clove garlic, crushed; 1 tbsp white wine vinegar; good pinch of sweet paprika; 200 ml (7 fl oz) tomato juice; ½ small onion, roughly chopped; 2½ red peppers, seeded and roughly chopped; ⅔ cucumber, peeled and roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

GAZPACHO VARIES FROM REGION TO REGION, and is probably Spain’s best-known contribution to gastronomy. The original version, ajo bianco, was of Moorish origin and contained garlic, almonds, bread, olive oil, vinegar, and salt. When tomatoes were discovered in the conquest of South America, they were added to the soup. Peppers and cucumber joined in later, and it became the dish we know now. Although I love the original, this is a nice, refined version that’s slightly removed from its

Ingredients

Europe
Africa
Americas
Morocco
Spain
United States
Mediterranean
Soup

Ingredients

Method