Gazpacho Recipe
(SERVES 4 )
Ingredients: |
1 thick
2
2 tbsp
4 tbsp
500 g
1
1
1
1
1/2 tsp
1
250 ml
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slice white bread, crusts removed
large cloves garlic, crushed
red wine vinegar
olive oil
ripe tomatoes, skinned, deseeded and finely diced (reserve
juice)
large red pepper, quartered, deseeded and finely diced
large green pepper, quartered, deseeded and finely diced
medium red onion, grated
large cucumber, peeled and finely diced
salt
Black pepper to taste
sprig fresh basil or marjoram
ice-cold water
50 g croutons, to garnish |
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Method:
-
Cut the bread into
small cubes and put them in a large mixing bowl.
Add the garlic and vinegar and crunch together
with a fork. Gradually add the olive oil,
mashing it all to a paste. Stir the tomato pulp
and juice into the bread mixture.
-
Set aside a
quarter of the diced peppers then put the rest
of them, the grated onion and the cucumber into
the bowl with the bread and tomato pulp mixture.
Add the salt, the pepper to taste plus the basil
or marjoram and stir well to combine. Cover and
leaves for 30 minutes, allowing the flavors to
amalgamate and the juices to seep out.
-
Rub the soup
through a sieve into another bowl, pushing down
on the vegetables with a wooden spoon until you
get about 600 ml of smooth, thick puree. Stir in
the iced water and chill until required.
-
Alternatively, for
a soup that is thicker and crunchier, the iced
water can be blended with the vegetables
remaining in the sieve, sieved again and then
added to the soup.
-
To serve, pour
into soup bowls and sprinkle the croutons and
the reserved chopped peppers on top, or hand
them round separately in small bowls. Crushed
ice cubes can also be added just before serving.
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PREPARATION
TIME: 1 hour (or 15 minutes using a blender) plus 30
minutes soaking COOKING
TIME: 5 minutes |
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