Soups and Stews Recipes - Gazpacho Recipe

Ingredients

• 800 g/1 3/4 lb ripe tomatoes

• 2 onions

• 2-3 cloves garlic

• 1 cucumber

• 1 green pepper

• 1 red pepper

• 3 tablespoons olive oil

• 1 tablespoon wine vinegar

• salt

• freshly ground pepper

• 2-3 slices white bread, crusts removed

• 25 g/1 oz (2 tablespoons) butter

Serves 4

---

Method:

1. Peel and quarter the tomatoes and remove the seeds. Peel the onions and garlic. Peel the cucumber and cut in half lengthways; remove the seeds and dice.

2. Cut the red pepper in half, remove the seeds and cut into eight pieces.

3. Cut one-third of the tomatoes, onions, garlic, cucumber and red pepper into small cubes. Puree the rest in the blender with oil and vinegar and season with salt and pepper. Pour the gazpacho in a bowl, cover and put in the refrigerator.

4. Just before serving, cut slices of white bread into small cubes. Heat some butter in a pan and fry the bread cubes until golden brown.

5. Put in a small bowl like the other diced vegetables and serve with the soup.

Note: The Spanish specialty gazpacho is a refreshing vegetable soup which is served ice-cold. It can also be diluted with ice-cold water. The soup is eaten with croutons, diced cucumber, red peppers, tomatoes and onions served in bowls on the table.