Now that summer is upon us and the days are hotting up!
" Try this traditional Andalucian gazpacho recipe for a cooling lunch "
Ingredients (To Serve 4)
100g stale crusty white bread, soaked in cold water for 20 mins
1kg over ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, de-seeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt and white pepper to taste
Mix the diced tomatoes, peppers and cucumber with the crushed garlic
and olive oil in the bowl of a food processor or blender. Squeeze out
the bread, tear it roughly into chunks, and add to the mixture.
2. Blend until smooth, then add the salt and vinegar to taste and stir well.
Pass the mixture through a fine sieve, then cover and refrigerate until
well chilled. A top tip is to take some of the mixture and freeze into
ice cubes (1 per serving) and this will ensure the soup is ice cold when
you serve it.
Serve with garnishes of your choice: Here are some suggestions, garlic
oil croutons, diced black olives, hard-boiled egg, small pieces of
cucumber and pepper, mint or parsley, spring onion, cubes of Spanish ham