Gazpacho


You'll need

40 gm day-old crustless bread, coarsely torn, plus extra to serve 1 garlic clove, crushed 1 kg very ripe vine-ripened tomatoes (about 8), coarsely chopped 1 red capsicum, seeds discarded, coarsely chopped 1 telegraph cucumber (300gm), seeded, coarsely chopped ½ white onion, coarsely chopped 3 tsp Sherry vinegar 3 tsp extra-virgin olive oil, or to taste, plus extra for drizzling To serve: flat-leaf parsley and mint, torn

Method

  • 01
  • Combine bread, garlic and 200ml water in a large bowl and stand to soak (10 minutes).
  • 02
  • Add vegetables and vinegar to bread mixture, season well to taste and process in batches in a blender until smooth. Transfer to a container, whisk in oil, season to taste and refrigerate until required. Serve chilled with herbs and extra bread, and drizzled with extra oil to taste.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2013

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