Cooking for Pleasure

This recipe I found some years ago and I had been planning to serve it for a summer dinner party but commonsense prevailed. I am a fresh herb freak but decided it may have been just a little to over the top for some of my guests.

I subsequently made it and I can only say that those guests that night missed out on a a veritable treat.

If you love herbs, garlic and lemon juice this is for you. I often have it on a hot day when you are feeling totally washed out from the heat and it now has a new name in my repertoire.  I now call it my summer zinger. My easy version takes just minutes to make and after you have tried it you will see why I call it a “zinger”

200gms fresh herbs - parsley, mint, coriander, basil and chives. (mostly parsley and mint)

• 2 cloves garlic peeled and chopped
• 200 gms bread. Day old italian style works best soaked in water then squeezed dry
• 1 1/4 cups olive oil extra virgin
• 4 cups water
• 2 tsp salt
• 2 tbs sherry vinegar
• 2 tbs lemon juice

Place the herbs, garlic and bread in a food processor and blend. Gradually add the olive oil until the mixture looks like mayonnaise consistency. The blend in 2 cups water , salt, sherry vinegar and the lemon juice.

Transfer to a bowl and thin with the remaining water until you have a consistency to your taste. Taste and adjust seasoning id necessary. Cool until ready to serve.

To serve

Ladle the gazpacho into a bowl and add some ice cubes, bread croutons fried in olive oil.

Diced cucumber, tomato or capsicum can also be added.

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