Gazpacho

Prep: 5 mins
Cook: 30 mins
Gazpacho
Gazpacho is a tomato-based, vegetable soup, traditionally served cold, originating in Spain

100g slightly stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste
Optional garnishes – diced black olives; chopped hard-boiled egg; diced cucumber; chopped spring onion; croutons; mint, parsley or basil; etc

Place the diced tomatoes, cucumber and peppers with the crushed garlic and olive oil into the bowl of a blender or  food processor.

Squeeze the water out of the bread, tear it into chunks, and add to the food processor.

Blend the misture until smooth. Add the salt and vinegar and stir well.

Pass the gazpacho through a fine sieve, cover and refrigerate.

When seving, top the soup with the garnish of your choice.

Serves
4

Preparation Time
5 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables

Recipe Type
Soups, Starters, Easy, Entertaining, Healthy, Quick Meals, One Pot, Vegetarian, Classics, Low Calorie

Cuisine
Spanish

Special Info
Vegetarian

The secret to a great gazpacho is fresh, ripe very good quality ingredients, very good olive oil, and lots of it.

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