Jason Betts Personal Cooking Recipe Creations


Gazpacho - Traditional Spanish Cold Tomato and Bread Soup

Gazpacho is one of the ideosyncratic dishes of Spain. As pizza is to Italy, this dish of leftovers is to Spain.

Every district has it's own traditional recipe, but every Gazpacho recipe has both tomatoes and stale bread, and usually cucumber, in common.

Some like it plain, others spicy, some with lemons, and some with limes.

Gazpacho is basically a cold fruit salad soup with some members of the onion family to flavour and spice. Specific herbs and dressings are used to garnish as well.

This traditional Gazpacho recipe is delicious and best tasting - it is good. It is the best mixture of all of the recipes, containing all of the traditional ingredients plus some of the exotic garnishes which give Gazpacho its uniqueness and mystique.

Serving this recipe to dinner guests is a must! It is an excellent entree and quite a summer special. It is good as a chilled soup to take to work and has excellent weight-loss ingredients, being nutritionally wholesome without burdensome calories.

Try this excellent traditional Gazpacho recipe for cold tomato soup !
The 22 ingredients used are found in every home and corner store - easy!
An option to use the bread in the traditional manner is described, but the most popular modern alternative is also given for tasteful gastronomic varience.

Best Traditional Gazpacho Recipe for Cold Tomato Soup by Jason Betts

Puree in Blender:

5 large ripe tomatoes (or use 750 mL tomato puree)
1 cucumber (with skin, in small blendable chunks)
1 avocado (remove skin and the pipstone)
4 cloves garlic
1 onion
1 chilli


Add in Mixing Bowl:

1 pepper (capsicum), finely diced
4 chives, finely chopped
juice of 1 small lemon
juice of 1 small lime


mixed herbs (basil / parsley / cilantro / oregano)
mixed spices (salt, black pepper, paprika, cumin)
1/4 cup vinegar (red wine / balsamic)



for 1 hour in fridge in plastic or ceramic container
Sit: for 15 minutes at room temperature in serving bowl
Add: 1/4 cup olive oil (extra virgin) to serving bowl and serve

4 slices of dried (or stale) crustless bread, used as either:
croutons (hot fried in olive oil, then diced), or at start with
puree (soaked in water, squeeze dried, blended with fruits).


Jason's Tomato and Corn Soup

This is the best little soup recipe that I know. I always keep it on hand.
Serve with flat corn bread, buttered on one side and rolled into a log.
Mix into a big saucepan and stir with gentle heat until steaming hot:
400 g can of tomato soup
400 g can of creamed corn
1 teaspoon (level or heaped as you prefer) of curry powder.


Jason's Fudge Pancakes

Mix and beat the following into a batter and leave overnight:
1 cup of self-raising flour
1 tablespoon of vanilla essence and optional splash of whiskey
3 tablespoons of custard powder
3 tablespoons of raw sugar
3 cups of whole milk (more or less) and an optional chicken egg.

Pour mix slowly into a buttered electric skillet at 50% temperature,
first about 75% of the size you want, wait 30 seconds, then the 25% bit,
so the pancake gets higher, not wider, as the edges go firm and crispy.
Flip the pancake when the bottom is totally firm and crispy golden brown.
Fudge sauce (1 Mars bar slowly melted with 1/4 cup of milk per pancake)
is poured over the buttered pancake and topped with cream and icecream.


Jason's Rich Chocolate Cake

1. Preheat oven: 150 degrees Celsius, grease and flour 25cm round tin.
2. Mix: 1/3 cup (50g) icing sugar, 1/3 cup (30g) almond meal.
3. Electric Whisk: 2/3 cup (150g) caster sugar, 2 eggs (in main mixing bowl).
4. Add in: icing sugar and almond meal mix, stirring to combine well.
5. Sift and Add: 1/2 cup (75g) plain flour, 1/4 cup (30g) cocoa powder.
6. Whisk: 3 egg whites until stiff but not dry.
7. Fold: 1/3 of egg whites into mix to loosen, then add then rest.
8. Cook: for 30-35 minutes, cool, and cut widthways into flat halves.
9. Filling: 150g Chocolate 70% and 300mL of cream, melted and mixed.
10. Serve: dusted with vanilla icing sugar and a sphere of double cream.


Jason's Ginger Poppy Carrot Cake

1. Preheat oven: 180 degrees Celsius, and use a well-buttered loaf tin.
2. Cream: 125g butter, 0.75 cup of brown sugar.
3. Add: 0.25 cup of honey, beat until combined.
4. Add: 2 chicken eggs, beaten in one at a time.
5. Fold in: 1.5 cups of SR flour, 0.5 teasp bicarb of soda,
2 teasp ground ginger, 2 teasp poppy seeds.
6. Fold in: 0.5 cup of milk and juice of 0.5 a lemon.
7. Add: 0.25 cup finely diced crystallised ginger,
and 1 cup of grated carrot.
8. Pour: into baking tin, preferably a non-stick coated tin.
9. Cook: for 50 minutes, stand/cool for 5 mins, then flip out.
10. Icing: mix juice 0.5 lemon, 2 tabsp butter, 1 cup icing sugar.