Gazpacho
A summer treat, a lovely cold soup on a hot day. It'll never taste as great as it does in Spain but hey we can dream.
Ingredients to serve four
1/3 Cucumber
1 Green pepper
Tomato juice - half pint
A few ripe tomatoes
Small onion or a shallot
Red wine vinegar - 4 tablespoons
1 clove garlic
Olive Oil - 4 tablespoons
Stale bread 10 cm of French stick, or two slices of white bread - soaked in water then squeezed out
1/2 tsp Paprika
1/2 tsp Paprika
Seasoning
Some bread to make croutons
Method
Peel the Cucumber, skin the tomatoes. From here it's a bit like blending a salad, combine all in a liquidizer or blender then wizz until you find the right consistency adding a little more vinegar or oil to you think it's just right. Add more tomato juice to get the right colour and consitancy.
Some bread to make croutons
Method
Peel the Cucumber, skin the tomatoes. From here it's a bit like blending a salad, combine all in a liquidizer or blender then wizz until you find the right consistency adding a little more vinegar or oil to you think it's just right. Add more tomato juice to get the right colour and consitancy.
Push it through a fine sieve discarding any course bits
Serve with some Cucumber sliced up. Last time I had this in Spain it came with half a boiled egg sliced on top.
For croutons, melt a large knob of butter in a frying pan on a fairly low heat, add a clove of crushed garlic, cut the edges off the bread and add to the pan and turn a couple of times over until lovely and browned.
Serve with some Cucumber sliced up. Last time I had this in Spain it came with half a boiled egg sliced on top.
For croutons, melt a large knob of butter in a frying pan on a fairly low heat, add a clove of crushed garlic, cut the edges off the bread and add to the pan and turn a couple of times over until lovely and browned.