Gazpacho
3
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This zesty chilled Spanish soup is great on a hot day.
Ingredients
Tomato(es)
1000 g, (1kg), ripe, chopped
Red capsicum
1 medium, chopped
Red onion
1 small, chopped
Garlic
2 clove(s)
Lebanese cucumber
2 medium, lightly peeled
White sourdough bread
80 g, day old, crustless, good-quality, torn
Red wine vinegar
2 tbs
Olive oil
1 tbs
Instructions
1
Process tomatoes, capsicum, onion and garlic in a food processor until smooth. Reserve half a cucumber. Chop remaining cucumber and add to processor. Process until smooth.
2
Pour mixture into a strainer over a large bowl. Strain mixture, pressing pulp with the back of a spoon to extract as much liquid as you can. Discard solids.
3
Return liquid to cleaned processor and add bread and vinegar. Process until combined. Place in fridge for at least 1 hour or until well chilled. Finely chop reserved cucumber and place in a small bowl. Cover and place in fridge until required.
4
Stir gazpacho if it has separated and season with salt and pepper. Top with chopped cucumber and drizzle with oil. Sprinkle with pepper to serve.
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