Middle Eastern gazpacho with sumac, pomegranate molasses and dried mint

This what I love so much: turning a classic into something brand new but logical. I love gazpacho in summer and even more the simplest one with only tomatoes. I decided to add a splash of a nice tangy sour sweet pomegranate molasses and some sumac and dried mint. That worked so well it became a new Middle Eastern gazpacho that felt like born there. I added it to our menu at The Bajes Beach club summer 2020 and it became loved !  I think when the weather is hot where you are you should really try it…….

Serves up to 6-8 

 1 kg of ripe tomatoes
good quality pomegranate molasses 
good quality red wine vinegar
dried mint
green olive oil
sumac

Mix the tomatoes in a foodprocessor until very fine, but don’t strain. Add some pomegranate molasses, red wine vinegar and some salt. After this it’s the big moment: taste! You want it to be pleasantly sour but in balance. So you might need to add more pomegranate molasses, sumac and salt. After this add the dried mint and a generous lug of olive oil. Mix again: the soup should now be silky smooth! Keep cool in fridge before serving. Drizzle with a bit of olive oil and some dried mint and sumac on top. 

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