Gazpacho

Ingredients

  • 4-5 tablespoons sherry vinegar
  • 60g/ 2oz stale French bread, crusts removed
  • about 780g/ 1 ¾ 1 b fresh tomatoes
  • 1 or 2 green peppers, depending on size
  • 2 cloves garlic salt
  • 150ml/ ¼ pint oil
  • 300ml/ ½ pint water

Method

Pour the vinegar over the bread and leave it to soak in.

Peel and chop the tomatoes roughly. Chop the peppers. Peel and slice the garlic.

Place the bread, garlic, tomatoes and peppers in the liquidiser with some salt and process until smooth. With the motor running gradually pour in the oil.

Then do the same with the water. Taste and adjust the amount of salt and vinegar if necessary.

Pour the soup into a bowl, cover it and leave it to chill for at least 6 hours or overnight.

Add more water if it seems too thick. For an even smoother soup sieve it before chilling.

Serve with some or all of the following: finely diced cucumber, onion, green peppers, tomatoes, hard-boiled egg, cubes of bread (fried if you wish).

Notes

Easy and works fine. Only issue – given the garlic is raw check that not bitter or too much added.

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