Recipe of Any-night-of-the-week Sig's Gazpacho

Sig's Gazpacho.

You can cook Sig's Gazpacho using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sig's Gazpacho

1. You need 1 can of best whole plum tomatoes (400gr).
2. You need 500 ml of passata ( tomatoes purred, juice like, not concentrate from tube).
3. You need 3 small of courgettes (zucchini ).
4. It's 1 tbsp of vegetable oil.
5. You need 3 large of cloves smoked garlic.
6. Prepare 1 can of of water.
7. Prepare 1 pinch of each smoked paprika, cayenne pepper, dried basil, wild garlic, salt or salt substitute.
8. Prepare 2 of canned anchovy filets optional.
9. It's of Add a little balsamic vinegar ..

Sig's Gazpacho instructions

1. Put your passata and canned tomatoes into a pan..
2. Cut the garlic into very fine cubes or mince in press.
3. Either use the zucchini peeled or unpeeled . Cut a way one half and set aside . Cut the other 2 1/2 into small cubes ..
4. Heat the oil in a small frying pan and semi soften the cubed zucchini and garlic , do not let them get soggy or burn.
5. Preheat oven , slice the the set aside zucchini into fine strips. Put them on a baking tray and dry them in the oven. Do not bake them brown. Add the can of water to the tomato mixture. ( I use the emptied can of tomatoes for measuring this).
6. Heat the tomato mix gently through, add a few drops of balsamic vinegar. Add halve of the softened cubed zucchini and garlic and the two anchovy filets if using them to the soup and blend into a smooth soup, then add the other halve of cubed zucchini and garlic, leaving them intact, into the blended soup, season with all the spices, herbs and salt until a taste to your liking is established. I like mine with quite a bit of spicey heat..
7. Garnish with the dried zucchini . You can add one or two ice cubes if eating this cold but you can eat this hot . I prefer it chilled on a hot day..