Today we celebrate Gazpacho Soup Day and it's founder Arnold Judas Rimmer
It commemorates what was possibly the most embarrassing of all the embarrassing events in Arnold's short, but extremely long life.
I hope you'll join me by making a piping hot*
bowl of delicious Gazpacho Soup in his memory.
You can buy a tin of the soup, or why not try making it yourself from the recipe below.
6 medium tomatoes, peeled
1 medium to large Spanish onion
1 cucumber, peeled and seeded
1 poblano pepper, seeds and stem removed
2 jalapenos (optional).
2 cloves garlic
1 small batch of cilantro, stems included, chopped
Juice of 2 limes
Salt and pepper to taste
Blanch the tomatoes in boiling water for 30 seconds and then immerse in ice water. Remove the skins.
Roughly chop the tomatoes, onion, cucumber, peppers, and garlic and puree them in a food processor until the desired consistency is achieved. You are not seeking to pulverize the vegetables. I aim for a mildly coarse texture.
Chop the cilantro separately, (it tastes better chopped by hand), then add it, the lime juice and salt and pepper to the soup. Heat**
the soup and serve. If you can heat**
it overnight so much the better since the flavors will deepen and improve with time.