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Ingredients - Sig's Gazpacho:

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

Sig's Gazpacho making process:

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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