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Gazpacho
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Cool off with this refreshing summer soup.
Ingredients:
100g piece day-old rustic bread, crusts removed, plus 1 x 5mm-thick slice extra
1.2kg very-ripe tomatoes
1telegraph cucumber, peeled, seeded
1red onion, halved
1red capsicum, seeded, roughly chopped
3clovesgarlic, crushed
60ml (1/4 cup) sherry vinegar (see note)
125ml (1/2 cup) extra virgin olive oil
1pinchground cumin
Instructions:
Submerge bread in water, drain, and gently press to remove excess liquid before transferring to the food processor.
Set aside 2 tomatoes. Roughly chop the rest of the tomatoes, half of the cucumber, and half of the onion. Add them to the bread along with the capsicum and garlic. Blend until smooth.
Pour the soup into a spacious bowl or container. Mix in the vinegar, extra virgin olive oil, cumin, and 500ml (2 cups) water. Season with salt and pepper to taste. Cover and chill in the refrigerator for 4 hours until nicely cold. Serves 2L.
Seed the reserved tomatoes, then dice them along with the remaining cucumber, onion, and extra slice of bread into 5mm pieces. Mix the vegetables in a bowl, setting aside the bread slices to make croûtons later.
In a small frying pan over medium heat, heat olive oil until shimmering. Add reserved bread and cook, stirring occasionally, for about 3 minutes until golden. Remove bread with a slotted spoon and let drain on a paper towel.
Pour gazpacho into bowls and garnish with diced vegetables and croûtons before serving.