Login or Join the AK Club to view this recipe.
Ingredients
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
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
1/2 red pepper, deseeded & finely diced
2 tbsp finely chopped chives
olive oil
salt & pepper
Method
- 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.
- Put the tomatoes, cucumber, bread, sherry vinegar, olive oil and water into a food processor and whiz until smooth.
- Pour through a fine sieve into a jug. Season well, then chill for 2 hours.
- Pour the tomato mixture into four soup bowls and garnish with the cucumber , pepper and chives.
- Drizzle over a little olive oil before serving.
