Gazpacho from Vicki Delany

 Gazpacho, as you probably know, is a cold Spanish soup, usually made with cucumbers and tomatoes. It's the perfect dish for late summer. Made with fresh tomatoes, quick, easy, and best of all no cooking required.  A perfect lunch if served with a loaf of crusty bread, or a great first course at a barbeque.

Gazpacho Soup

1 cucumber, peeled and chopped

2 red pepper, deseeded and chopped

1kg ripe plum tomatoes, cored and chopped

2 garlic cloves, peeled and crushed

2 spring onions, trimmed and finely chopped

75g stale crusty white bread, chopped (or 75g bread crumbs)

2 tbsp sherry vinegar, or to taste (or any white vinegar)

2 tbsp olive oil

 

Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl.

Add the bread and salt and pepper. Add the sherry vinegar and a two tablespoons of olive oil.

Mix. Cover and put the mixture in the fridge for 45 minutes.

Put the vegetable mixture into a food processor or blender and whiz until smooth. Add more olive oil if soup is too thick.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor, Twitter: @vickidelany and @evagatesauthor. Instragram: @vicki.delany 

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