Cooking Instructions:
Gazpacho - Thaw in fridge overnight or place frozen bag in cold water for a couple of hours, shake/massage bag to emulsify soup, pour into bowls.
Using as a sauce to grilled meat with rice - 15m in simmering water.
Garnishing soup:
You can garnish the soup however you would like, here are some ideas for taking this dish down different cuisines by changing the garnish;
Mexican - add chopped tomato, cilantro, crushed tortilla chip, and sour cream/creme fraiche*.
Italian - add chopped tomato, basil, bocconcini cheese, swirl of olive oil
Spanish - add chopped tomato, croutons, chopped chives, swirl of olive oil
French - add chopped tomato, croutons, chopped parsley & chives, crême fraiche*.
Greek - add chopped tomato, cucumber, feta cheese, chopped fresh oregano, swirl of olive oil
*Making a "crême fraiche" garnish; take sour cream, and thin it out using heavy cream, half and half, or milk, until it is the consistency to swirl around the top of the soup.
-Garnish on soup not included
