Soup Recepies: Gazpacho

Soup Recepies: Gazpacho 



Preparation time:

25minutes,plus chilling


Serves 6


Calories

162 per portion

Soup Recipes: Gazpacho

You will need 

2 small slices brown bread, crusts 
removed and torm 


600 ml/1 pint tomato juice 
2 garlic cloves, peeled 
1/2 cucumber, peeled and chopped 

1 red and 1 green pepper, cored, 
seeded and chopped 

1 large onion, finely chopped 

750 g/ 1½  lb tomatoes, skinned, 
seeded and chopped 

4 tablespoons olive oil 

2 tablespoons red wine vinegar 
salt and pepper 

¼ teaspoon dried marjoram 
¼ teaspoon dried basil 
1 tablespoon chopped fresh 
parsley 


For the garnish 

croutons 

sliced stuffed green olives 


chopped cucumber, peppers and 
spring onions 


Place the bread in a blender with the tomato juice and garlic, leave for 5 minutes, then purée until smooth. 

Add the cucumber, peppers, onion , tomatoes,olive oil,vinegar, salt and pepper to taste, marjoram and basil, 
blending well.

 Transfer to a chilled soup tureen. 

Chill at least 1 hour. Sprinkle with parsley and serve with small bowls of croûtons, olives, cucumber, peppers 
and onion to garnish.

 Crusty French bread is a good 
accompaniment 




Cook's Tip 


To make croûtons, fry bread 
cubes in hot oil for 1 minute 
until golden and crisp. 

Drain well on paper towels, then 
sprinkle with salt. 

When cool, store in a tight container until ready to use. 

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