GazpachoThis soup is best prepared in advance and kept in a sealed container in the fridge. It matures over a day or two and the flavours develop.

Ingredients

  • 1kg (2.2 lb) of ripe tomatoes
  • 1 Capsicum red pepper
  • 1 Clove of garlic
  • 6 Slices of stale bread
  • 100ml (3.5 fl oz) of good Olive Oil
  • 75ml (2.6 fl oz) White wine vinegar
  • Good pinch of salt

For the Garish

  • 1 Hard boiled egg
  • Cucumber
  • Finely chopped red onion
  • Finely chopped green pepper

Preparation Method

  1. Put the tomatoes, pepper and garlic into a food processor and blitz until it is all finely chopped
  2. Soak the bread in water and then squeeze out the excess water
  3. Add the soaked bread to the food processor and blitz again
  4. Drizzle in the olive oil and vinegar and add a good pinch of salt
  5. Pass the soup through a wide meshed sieve using the back of a ladle to push it through.
  6. Pass the soup again through a fine meshed sieve until you have a smooth soup with no bits or seeds
  7. Cover and refrigerate to allow the flavour to develop fully. (The garlic will smell, although you will hardly notice the taste in the soup, so covering it is worth it!)
  8. Chop all the garnish ingredients into small pieces and serve with the soup.
By Food