Barbecued Gazpacho
This refreshingly rich and creamy barbecued vegan gazpacho soup is an utter delight on a warm summer’s day.
I’ve never understood folks who claim to dislike cold soup. I think cold soup is my favourite. Refreshing, super tasty and light, they are the dream situation when the sun’s got his hat on.
What a lot of people don’t realise is that gazpacho is made with aioli in mind. Classically it’s made by bread, garlic, vinegar and oil being emulsified to which you blend in the tomatoes, peppers, onions (I don’t use onions in mine), cucumber and garlic.
Hellmann’s Vegan Mayonnaise makes light work of this, plus its pre-emulsification means that you don’t need to add bread, thus making the soup gluten-free!
Now here’s the thing… I’ve barbequed the vegetables before blending to help remove the skins, but also concentrate and intensify the flavour with a charcoal smokiness.
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Total Time: Preparation time: 20 minutes | Cooking time: 10 minutes plus 3-5 hours chilling time
Servings: 4
Total Time: Preparation time: 20 minutes | Cooking time: 10 minutes plus 3-5 hours chilling time
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 kg vine ripened tomato
- 0.25 0.25 red pepper
- 0.25 0.25 red chilli
- 0.125 0.125 cucumber
- 0.75 0.75 garlic cloves, peeled
- 0.25 0.25 sprig fresh basil
- 12.5 12.5 g Hellmann’s Vegan Mayonnaise
- 25 25 g good quality white bread, crusts removed, soaked in water
- 12.5 12.5 ml extra virgin olive oil
- 0.5 0.5 Tbsp sherry vinegar
- 0.25 0.25 tsp caster sugar
- sea salt
- freshly ground black pepper
- To serve:
- 0.25 0.25 tomato (and a green too if you like), deseeded and chopped into small cubes
- 0.0625 0.0625 cucumber, deseeded and chopped into small cubes
- 0.0625 0.0625 red and/or yellow pepper, chopped into small cubes
- 0.125 0.125 white onion, finely chopped into small cubes
- 1 1 radishes, finely chopped into small cubes
- 20 20 g white bread croutons
- 12.5 12.5 g 50g Hellmann’s Vegan Mayonnaise mixed with 50ml Extra virgin olive oil and 2 tbsp of water for drizzling
Method
- First of all, we are going to concentrate the flavour of the veg and add an extra level of smoky charred flavour by barbecuing them. Place them directly on the hottest part of the barbecue around 10 minutes, (pop the lid on) and turning regularly with tongs, until all the skins are splitting and charred.
- Remove from the barbecue and put into a food blender with the cucumber, garlic, bread, Hellmann’s Vegan Mayonnaise, basil, olive oil, sherry vinegar and blitz until smooth. Push this through a fine sieve into another mixing bowl to achieve a completely smooth soup. Repeat this process with the second half of the ingredients.
- Check for seasoning, and place in the fridge for a minimum of 1 hour so that it is thoroughly chilled. When you’re ready to serve the gazpacho, ladle it into bowls. Top each bowl with a little mixture of the chopped vegetables and a good drizzle of olive oil.
In order to bring Brits on a culinary journey, transporting their taste buds this summer, Hellmann’s has partnered with chef Gizzi Erksine to create a series of tantalising BBQ recipes for the ultimate summer staycation. To find out more about Hellmann’s, visit: www.hellmanns.co.uk or follow @HellmannsUK on Instagram, Twitter or Facebook
