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| GAZPACHO |
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| Cold Tomato Soup of
Spanish Heritage. High in antioxidants
and low fat. Very refreshing soup! |
| Servings |
4-6 |
| Preparation time |
30 minutes |
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| Soup Ingredients |
| Ripe tomatoes - skinned
& deseeded |
500g |
| Tomato juice |
500g |
| Tomato paste |
1 tbsp |
| Red bell pepper - deseeded |
1/2 large |
| Cucumber - peeled and deseeded |
1/2 medium |
| Red onion - peeled, chopped |
1 small |
| Fresh garlic |
2 gloves |
| Fresh basil |
6 large leaves |
| Extra virgin olive oil |
4 tbsp |
| Apple cider vinegar |
2 tbsp |
| Sea Salt and ground black pepper |
to taste |
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| Toppings to Serve |
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| Red pepper - deseeded and cubed |
1/2 large |
| Cucumber - peeled, deseeded and
cubed |
1/2 medium |
| Spring onion - chopped |
1 stalk |
| Fresh basil leaves - chopped |
To garnish |
| Fresh corriander leaves - chopped |
To garnish |
| Herbed Croutons ** |
To garnish |
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Method |
- Cut an "X' in the base of each
tomato. In a deep bowl, cover tomatoes
with hot boiling water for 1 min.
Plunge in cold water, peel away the
skins.
- Put the first ten soup ingredients
in a food processor and mill till
fine. Taste and season with salt and
pepper. Cover and chill soup for 2-3
hours.
- To serve, pour into serving bowls
and sprinkle with toppings above as
desired.
| ** Herbed
croutons |
|
| Day old crusty bread - cubed |
4 slices |
| Sea salt and pepper |
to taste |
| Thyme, dried |
Thyme, dried |
| Olive oil |
3 tbsp |
Mix and lightly toss all above ingredients
(1 to 4). Pour into a baking tray and
bake croutons in a preheated 150 C oven
for 1 hour or until crisp.
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