Gazpacho
We love to make this cold soup in the summer with the vine-ripened tomatoes in the greenhouses that are bursting with flavour — serve as a starter or as a refreshing drink for picnics
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
Ingredients
700g very ripe tomatoes, peeled and finely chopped
3 thick slices good quality stale bread, crusts removed and chopped
2-3 garlic cloves, crushed
425ml fresh tomato juice
2 roasted and peeled red peppers
110g onion, peeled and chopped
1 medium cucumber, chopped
4 tbsp extra virgin olive oil
2 tbsp homemade mayonnaise optional
1 tbsp red wine vinegar
1 tsp salt
freshly ground black pepper and sugar
To garnish:
2 red peppers, de-seeded and finely diced
1 small cucumber, finely diced
4 very ripe tomatoes, finely diced
4 slices of bread made into tiny croutons and fried in olive oil
2 tbsp diced black olives or small whole olives
1 small onion, diced
salt
freshly ground pepper
1 tbsp freshly chopped mint
Method
- Put the tomatoes, chopped bread, crushed garlic, tomato juice, roasted red pepper, chopped onion, cucumber, olive oil and mayonnaise into a food processor or blender.
Season with salt and freshly ground pepper and sugar. Whizz until smooth.
Dilute with water and chill, taste and correct the seasoning.
Serve the garnish in separate bowls. Guests help themselves, the soup should be thick with garnish.
Drizzle with extra virgin olive oil, on a very hot day and add an ice cube or two if you wish.
