Gazpacho is the ideal light starter and thoroughly refreshing on a hot humid Hong Kong day. Personally I don't think there is a fixed recipe for this (or many things really!) as the quantities and seasoning really depend on the quality and sweetness of your underlying veggies. Here is what worked for me however last weekend, which was an adaptation of a recipe created by Peter Gerald in the UK MasterChef Cookbook ....
What you need:
4 large sweet red tomatoes, chopped
1/2 large cucumber (or 2 small ones)
1 green pepper, deseeded and chopped
1/8 brown onion, finely chopped
1 garlic clove finely minced
1 red chilli, deseeded and chopped
3 tbls white wine vinegar
75g fresh white bread crusts removed
500ml tomato juice
3 teaspoons white sugar
Salt & pepper to taste
To garnish
1 slice white bread toasted
1/2 firm mango, chopped neatly into cubes
1/2 red pepper, chopped nearly into cubes
Handful coriander leaves, chopped
Method:
Blend the veggies until smoothish, but leave some texture. Overblending it will aerate it which is not really the idea, unless you want a foam?!
Add more sugar, salt and if desired, cayenne pepper, to taste.
Refrigerate until required.
Garnish with fresh, firm mango and mini toasts chopped neatly into squares, as well as chopped coriander leaves.
Serves 6 as a starter