Gazpacho is a tomato-based vegetable soup, originating from Andalucía in Spain. Traditionally served cold, Gazpacho is widely consumed in Spain and Portugal and I think we should eat it more in the West Country too coz it is gurt lush.
- 100g stale crusty white bread/baguette, soaked in cold water for 10 mins
- 1kg very ripe tomatoes, diced
- 1 red pepper, cut into chunks
- 1 green pepper, cut into chunks
- 1 small cucumber, diced
- 2 cloves of garlic, crushed
- 100ml extra virgin olive oil
- 2 tbsp sherry vinegar
- Salt, to taste
- Garnish – sliced black olives and/or chopped parsley
1. Mix the bread, tomatoes, peppers and cucumber with the garlic and olive oil in a large bowl and blend with a hand blender.
2. Add the salt and vinegar to taste and stir well.
3. Pass the mixture through a fine sieve if you can be bothered – I think life is too short for straining soup.
4. Chill for a few hours in the fridge.
4. Garnish with olives, herbs or whatever you fancy and serve to friends with a cold beer!