Andalucian Gazpacho Soup
Cold soup? Give it a go, it’s really, really good! And very thirst-quenching. A simple blend of raw vegetables, it’s absolutely crammed with vitamins and minerals. The real secret to a great Gazpacho is to use really good olive oil, and (although perhaps just psychological) it always tastes better on a hot sunny day … or in Spain!
Prep time: 10 minutes + 30 mins soaking
Cook time: No cook
- 50g stale white bread, soaked in water for 30 mins
- 1kg very ripe tomatoes, diced
- 1 red pepper, 1 green pepper, deseeded and diced
- 1 cucumber, peeled and diced
- Pinch of sugar
- 2 cloves garlic, peeled and crushed
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry or red wine vinegar
- Salt and freshly ground black pepper to taste
- To serve:
- Handful fresh basil
- 1tbsp extra virgin olive oil
- Squeeze the water out of the bread using your hands.
- Using a blender or food processor, blend the tomatoes, peppers, cucumber, sugar and garlic. Add the bread and blend again until really smooth. Then slowly blend in the olive oil, adding a little at a time.
- Stir in the vinegar and add salt and pepper to taste.
- To make the gazpacho really smooth, pass the mixture through a fine sieve (make sure you do this over a bowl to catch the mixture!)
- Cover with clingfilm and refrigerate.
- Serve VERY cold in chilled bowls or glasses with chopped basil and more olive oil.
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