Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sig's gazpacho. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sig's Gazpacho is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Sig's Gazpacho is something which I’ve loved my whole life.

It's made with the best summer ingredients – ripe tomatoes, cucumber, bell pepper, onion, garlic, plus the perfect balance of seasonings. Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper.

To begin with this recipe, we must prepare a few components. You can cook sig's gazpacho using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sig's Gazpacho:

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

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Instructions to make Sig's Gazpacho:

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.

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