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.
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