Gazpacho, The Perfect Summer Soup, from Vicki Delany

This has to be the perfect summer recipe. If possible, try to use local in-season tomatoes for the best possible flavor.  

This is a cold soup, originating in Spain, usually made with cucumbers and tomatoes.  Best of all, when the hot weather hits, it requires no cooking. It makes a gorgeous lunch if served with a loaf of crusty bread, or it can be a refreshing first course at a barbeque.

Gazpacho 

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 blender and whiz until smooth. Add more olive oil if soup is too thick.

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Coming July 23: TROUBLE IS BREWING, the fifth Tea by the Sea mystery from Kensington Publishing.