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Andalusian gazpacho
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Chill out with refreshing tomato soup on hot days.
Ingredients:
  • 375g day-old rustic-style bread
  • 1.75kg ripe egg tomatoes
  • 2 Lebanese cucumbers, peeled, halved, seeded
  • 1 red capsicum, halved, seeded
  • 1 Spanish onion, halved
  • 140ml extra virgin olive oil, plus extra, to serve
  • 20.00 ml sherry vinegar
  • 21.00 gm lemon juice
  • Large pinch ground cumin
  • 2 inner celery stalks with leaves attached
  • 125g blanched whole almonds, split
Instructions:
  • Trim off the bread crusts and slice into 9 pieces. Cube 6 slices and set aside. In a bowl of water, soak the remaining 3 slices for 10 minutes. Remove from water, squeeze out excess liquid, and set aside.
  • Score a cross at the base of each tomato. Quickly blanch them in boiling water for 10 seconds, then transfer to a bowl of ice water to cool and peel. Halve the tomatoes, scoop out the seeds into a separate bowl, and strain the seeds and juices over the tomato halves, discarding solids.
  • Roughly chop half of a cucumber, half a capsicum, and half an onion. Add them to the tomatoes. In a food processor, blend soaked bread and garlic into a paste. Add tomatoes and chopped vegetables, blending until smooth. While processing, slowly pour in 100ml of oil. Add vinegar, lemon juice, and cumin. Season with sea salt and freshly ground black pepper. Chill the soup in the refrigerator for at least 1 hour or overnight before serving.
  • Finely chop celery stalks along with their leaves, remaining cucumbers, capsicum, and onion, keeping each ingredient separate. In a small frying pan over medium heat, add almonds and cook until golden, then set aside. Wipe the pan clean. Heat the remaining oil over medium heat, add bread cubes, and cook until golden, tossing occasionally. Serve as desired.
  • Chill the gazpacho, then serve it drizzled with extra oil and accompanied by vegetables, croutons, and almonds on the side.

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