GAZPACHO
Although it is really too early in the tomato-growing season to fully appreciate the flavour of sun-ripened tomatoes, I wanted to make a recipe for 2 people without the addition of any bread. This recipe makes about 1000 ml of gazpacho.
This recipes serves two but it can be easily adapted.
Gazpacho
It only takes a few minutes to prepare this refreshing, cold tomato soup which is perfect for hot, summer days.
INGREDIENTS
- 6 large plum tomatoes (about 725g in total), roughly chopped
- 1 small Italian green pepper, roughly chopped
- 15cm cucumber, roughly chopped
- 1/2 small onion
- 4 cloves garlic
- a good glug of extra virgin olive oil
- a good splash of balsamic vinegar
- a splash of normal vinegar
- 1 heaped teaspoon of homemade garlic mayonnaise (optional)
- 1 teaspoon salt
- 1/2 cup water
METHOD
- Blend the tomatoes in a food blender.
- Add the other vegetables and blend for another couple of minutes.
- Add the oil, vinegars, salt and water and blend well.
- Chill thoroughly before serving.