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

Serves 2

Ingredients

• 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

 Method

1. Squeeze the water out of the bread using your hands.
2. 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.
3. Stir in the vinegar and add salt and pepper to taste.
4. 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!)
5. Cover with clingfilm and refrigerate.
6. Serve VERY cold in chilled bowls or glasses with chopped basil and more olive oil.