Gazpacho
Chilled soup isn’t everyone’s cup of tea but when the sun does shine in this country and it’s hot, there is nothing more refreshing than this tomato soup. I first tried this in Spain where it is mandatory in most restaurants and was blown away be its freshness and abundance of flavours, which will wash you away with every mouthful. It is important to deseed the tomatoes and blanch them in boiling water to remove the skins as it will give a luxurious finish.
Servings:
Ingredients
- 1000 grams Vine tomatoes (£2.40)
- 50 ml white wine vinegar (£0.13)
- 100 ml olive oil (£0.50)
- .5 whole cucumber (£0.20)
- 1 whole Red Pepper (£0.40)
- 15 grams basil leaves (£0.34)
- 15 grams Fresh Mint (£0.35)
- 1 whole Red onion (£0.10)
- 50 grams Breadcrumbs (£0.13)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 25 minutes
Cook Time: 0 minutes
- Grill the pepper until the skin blackens on all sides. Remove the blackened skin and de-seed. Add the flesh to a food processor.
- Blanch the tomatoes for 5 minutes in boiling water. Remove then peel of the skin and de-seed. Add the flesh to the food processor.
- Half the cucumber, peel and chop, add with the chopped onion, basil and mint to the food processor.
- Pour in the olive oil, white wine vinegar and 450 ml of water. Add breadcrumbs and season with salt & pepper.
- Zap the food processor for about 2 minutes.
- Pour the contents into a serving bowl and refrigerate for at least 2 hours.
- Serve In a bowl or glass with a spoonful of chopped spring onion, red pepper and some of the herbs.
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