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Annabel Karmel
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A tasty way to cool down this summer. Gazpacho is a refreshing tomato-based soup, traditionally served cold.

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Prep Time: 5 minutes plus 2 hours chilling
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Cook Time: No Cook
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Makes: 4 portions
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Great for:  Pregnancy
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For the Gazpacho:

1 kg very ripe red tomatoes
1/2 cucumber, peeled, deseeded & chopped
25 g bread, torn into pieces
2 tbsp sherry vinegar
6 tbsp olive oil
150 ml water

To Garnish

1/2 cucumber
1/2 red pepper, deseeded & finely diced
2 tbsp finely chopped chives
olive oil
salt & pepper
  1. Put the tomatoes into a pan of boiling water for 20 seconds , drain , then peel off the skin. Slice in half, remove the seeds and roughly chop the flesh.
  2. Put the tomatoes, cucumber, bread, sherry vinegar, olive oil and water into a food processor and whiz until smooth.
  3. Pour through a fine sieve into a jug. Season well, then chill for 2 hours.
  4. Pour the tomato mixture into four soup bowls and garnish with the cucumber , pepper and chives.
  5. Drizzle over a little olive oil before serving.

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