I want to be a gazpacho macho man!
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Never let it be said that I was cooking a dish and harangued my friends to come up with a dubious pun so that I could blog it. OK, that’s pretty much what happened (you were spared The Drowsy Gazpacherone), but let’s move on. “But this isn’t from a musical,” I hear you cry.
But this isn’t from a musical!
Well, it nearly was and so that’s good enough for us. Unsurprisingly, given the success of Mamma Mia, Jersey Boys, Million Dollar Quartet, Motown and others, there was an attempt to create a Village People jukebox musical in 2012, based on how Jacques Morali and Henri Belolo, two french composers, created the group in the 1970s with a string of hits such as In the Navy, YMCA and, of course, Macho Man. The show didn’t get beyond the early reading stage due to a dire book (the songs, of course, weren’t the issue!) never to be heard of again (yet… who knows, maybe the overwhelming response to this post will encourage producers to invest?)
All together now…
Macho, macho man
I’ve got to be, a macho man
Macho, macho man (yeah, yeah)
I’ve got to make gazpacho!
Gazpacho is a traditional cold Spanish soup of tomatoes, cucumber, onions, olive oil and sherry vinegar, often thickened with bread (although I’ve never found the need to do this so haven’t included this below). A traditional garnish includes chopped hard boiled egg and croutons, as well as the salad items but, on this occasion, I used a little feta and basil instead.
To make the soup, roughly chop the ingredients. Then, using a blender, process to a smooth consistency. Pass the contents through a sieve, squeezing as much juice out as possible, and discard the pulp. Adjust the seasoning and chill well before serving with the garnish of your choice.
- 1kg ripe tomatoes, roughly chopped
- 4 scallions /spring onions, chopped
- 1-2 garlic cloves
- ½ cucumber, peeled
- 5 tbs extra virgin olive oil
- 2 tbs sherry vinegar
- salt and pepper
for the garnish
- Chopped tomato/cucumber/pepper
- Freshly made croutons
- Hard-boiled egg
- Roughly chop the ingredients, then using a blender process to a smooth consistency.
- Pass the contents through a sieve, squeezing as much juice out as possible, and discard the pulp.
- Adjust the seasoning and chill well before serving with the garnish of your choice.
Look out for our follow-up posts In The Gravy and the low-carb YMChia.