Gazpacho
This chilled tomato-based soup has its origins in the southern Spanish region of Andalusia – it’s a refreshing addition to a summer menu wherever you are.
INGREDIENTS
1 slice white bread, crusts removed
1 Tb sherry vinegar
1 Tb extra virgin olive oil
1 clove garlic, peeled
1 small red onion, peeled and cut into chunks
1 litre tomato juice, chilled
½ cucumber, seeded and cut into small dice
½ green pepper, seeded and cut into small dice
½ red pepper, seeded and cut into small dice
2 spring onions, chopped
½ small bunch parsley, finely chopped
sea salt, freshly ground black pepper to taste
OPTIONAL:
Fresh basil, lime wedges for serving
DIRECTIONS
Tear bread into rough pieces and put into blender or food processor with the sherry vinegar, olive oil, peeled garlic, and chopped red onion.
Process with half the tomato juice until smooth.
Place blended mixture in a large serving bowl or jug and stir in the remaining tomato juice along with the cucumber, red & green capsicum, spring onion, and chopped parsley.
Season with sea salt and pepper to taste.
Mix well, adjust seasoning and pour into a glass serving bowls or jug. Chill well.
To serve:
Serve in small bowls or shot glasses with a garnish of parsley or basil, and a drop or two of sherry vinegar and olive oil on the top.
Makes about 7 cups.