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Speedy Supper – Gazpacho

Cambridge Cookery School Gazpacho (2-4)

There is Gazpacho and then there is Gazpacho. This version belongs to the latter category. With the correct balance of sour and sweet, this chilled raw soup is irresistible in hot weather. Even better, it takes 5 minutes to make. You will need:

A food processor or blender

2 thick slices of stale sour dough

2-3 tablesoons red wine vinegar

3-4 tablesoons ice cold water

1-2 teaspoons caster sugar

4-5 sun ripe tomatoes, cut into rough chunks

2/3 cucumber, cut into rough chunks

3/4 large red pepper, white membranes and seeds removed and cut into rough chunks

2 cloves garlic, peeled

1 medium red chilli, white membranes and seeds removed

2-3 large tablesoons of extra virgin olive oil Sea salt

To top: 1/4 red pepper and a small piece of cucumber cut into dinky cubes

1. Tear 1 slice of bread into 3-4 smaller pieces and place it in the bowl of the processor or blender 2. Lightly toast the other slice and or tear into 8-10 smaller chunks 3. Pour the vinegar and water over the bread in the bowl and sprinkle on the sugar 4. While the bread soaks, roughly cut up 3/4 pepper and 2/3 cucumber and pile on top of the bread in the bowl. Add whole garlic cloves as well as the chilli (with its white bits and seeds removed). 5. Make sure the lid is firmly on and blitz. 6. Depending on texture and flavour, you will need to play around with adding more cold water and adjust red wine vinegar, sugar and salt. 7. The soup should be thick, but runny, and thirst quenchingly sweet/sour.

Serve chilled in individual bowls or, even better, clear glasses and top with small cubes of pepper and cucumber and pieces of toasted bread.

Find more ideas here


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