GAZPACHO

Gaspacho is the perfect iced cold soup for a hot summers day. The secret is in the tomatoes, there is no substitute for ripe fragrant, sweet tomatoes.

You could almost feel as though you could transport yourself to the Mediterranean.

Ingredients. serves 6

750g really ripe tomatoes

1 red pepper

1 standard cucumber, peeled.

100g White breadcrumbs

3 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

2 clove garlic peeled and finely chopped

150ml Tomato juice

Half red onion chopped

1 teaspoon brown sugar

Salt and black pepper

Method

Place all the vegetables, breadcrumbs, the red wine vinegar, and olive oil into a blender and blend until smooth.  This may be best done in two lots to minimise mess, then combine well in a bowl.  season well with salt, sugar and cracked black pepper.

Place into the fridge for a minimum of 1 hour.

Before serving adjust the seasoning , adding a little more salt, vinegar, or iced water.

Traditionally it is served with diced tomatoes diced cucumber, hard boiled eggs finely chopped, or even Jamón Serrano.

We served thin slices of Sheila’s sourdough bread toasted, rubbed with garlic & drizzled with a fruity olive oil. Perfect

Original recipe:  “sunshine food” by

Sophia Grigson