Gazpacho

With a bumper crop of tomatoes, cucumbers, and capsicum growing in the backyard and the mercury rising, this cold Spanish soup is the perfect meal. There is no cooking involved, actually no effort whatsoever, and the end result is a flavour and nutrient packed meal that is also very low on calories. And if you have some stale crusty bread hanging around, even better.

what you need

  • 2 to 3 slices of bread {any white bread will do, crusts removed}
  • a kilo of fresh tomatoes, peeled and diced
  • 2 cucumbers, peeled, de-seeded and diced
  • 1 green capsicum, de-seeded and diced
  • 1 cloves garlic, peeled and crushed
  • about 1/2 cup of extra virgin olive oil
  • some sea salt and white pepper
  • 2 tbsp wine or sherry vinegar
  • garnishes: croutons, crispy fried or grilled pancetta or prosciutto, fresh cucumber diced, olive oil.

what to do

1. If the bread is very stale break it into pieces and soak in some water for about thirty minutes or so before making the soup.

2. Put the bread, tomatoes, cucumber, capsicum, garlic in a food processor or blender. Pulse a few times, then with the motor running add the oil in a thin stream until the soup is smooth. Season with a little salt and pepper, add the vinegar and pulse a couple of times more. Have a taste to see if it needs any more seasoning, and when your happy with it transfer to a bowl, cover with clingfilm and refrigerate for at least an hour.

3. Serve the gazpacho cold, with the garnishes on the side. And remember to add a drizzle of olive oil just before eating.

  1. […] Gazpacho -a cold tomato soup, is usually served as starter. It’s perfect for a hot day. […]

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  2. I’ve heard of it I’ve never tasted.

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    1. So good, and so disgustingly healthy.

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  3. Sounds like a lovely way to enjoy summer tomatoes.

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