2 slices day old white crusty bread, crusts removed, broken into pieces. 1kg (2lb) vine-ripened tomatoes, peeled, seeded and chopped 1 red pepper, seeded, roughly chopped 1 green pepper, seeded, roughly chopped 2 garlic cloves, chopped 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon salt GARNISH ½ cucumber, seeded, finely diced ½ red pepper, seeded, finely diced ½ green pepper, seeded, finely diced 1 green onion finely chopped
Serves 4 | Hands-On Time: 25m | Total Time: 25m
Gazpacho, the most famous of these wonderfully refreshing soups, is simplicity itself to make – and even easier to eat!
Directions
Soak the bread in cold water for 5 minutes, then squeeze out any excess liquid. Put the bread in a food processor or blender with the tomato, peppers, garlic and vinegar. Process until well combined and smooth.
With the motor running slow, gradually add the oil to make a smooth creamy mixture. Season to taste. Refrigerate for at least 2 hours. Add a little red wine vinegar, if desired.
To make the garnish, mix together the ingredients.
Spoon the chilled gazpacho into soup bowls, top with a little of the garnish and serve the remaining garnish in separate bowls on the side.
This is refreshing, healthy and delicious!!