FAST FOOD
Gazpacho

Gazpacho

Serves 4



100 gm   country-style bread, crusts removed
6 (650gm)   vine-ripened tomatoes, peeled
2   cloves of garlic, chopped
Pinch   each of sweet paprika and ground cumin
100 ml   extra-virgin olive oil
1-2 tbsp   sherry vinegar
To serve:   finely chopped Lebanese cucumber, Spanish onion and red capsicum


1 Soak bread in cold water for 2-3 minutes or until soft, then squeeze out water. Process squeezed bread, tomatoes, garlic and spices in a food processor until well combined. With motor running, add olive oil in a thin steady stream until well combined, then add vinegar. Transfer mixture to a bowl and whisk in ½-1 cup water to achieve desired consistency. Season to taste with sea salt and freshly ground black pepper, and a little extra sherry vinegar if desired. Cover and refrigerate until chilled, then divide among small bowls, top with a little chopped cucumber, onion and capsicum and serve immediately.


RECIPE Kathy Snowball PHOTOGRAPHY Chris Court STYLING Sophia Young


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