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Gazpacho

I think of gazpacho as the pure taste of summer. It’s perfect for when the weather is hot and you crave something cool and refreshing.

Method

In Spain some cooks use a lot of olive oil, but I have cut the quantity down to just 3 tablespoons to keep it healthy.

I also include a slice of sourdough bread which gives the soup some body and rounds out all the flavours.

If you or any of your guests are gluten free you can add 2 tablespoons of gluten free oats instead.

Starting with the tomatoes, place everything except the olive oil in a high speed blender and blend until smooth. Then, with the motor running, drizzle in the olive oil. Taste and adjust the seasoning accordingly.

Serve immediately in chilled bowls and top with the extra cucumber, onion and chives.

Ingredients

1 kg of super ripe tomatoes.


1 small cucumber


1 small green pepper


½ red onion


1 peeled clove of garlic


2 tablespoons of sherry vinegar


1 thick slice of sourdough bread, crusts removed and soaked in some cold water for a couple of minutes.


Sea salt and freshly ground pepper


3 tablespoons of best quality extra virgin olive oil


To serve -


2 tablespoons finely chopped cucumber


2 tablespoons finely chopped red onion


2 tablespoons finely chopped chives


Serves: 4-6 servings


Dietaries: Vegan

Method

In Spain some cooks use a lot of olive oil, but I have cut the quantity down to just 3 tablespoons to keep it healthy.

I also include a slice of sourdough bread which gives the soup some body and rounds out all the flavours.

If you or any of your guests are gluten free you can add 2 tablespoons of gluten free oats instead.

Starting with the tomatoes, place everything except the olive oil in a high speed blender and blend until smooth. Then, with the motor running, drizzle in the olive oil. Taste and adjust the seasoning accordingly.

Serve immediately in chilled bowls and top with the extra cucumber, onion and chives.

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