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GAZPACHO ANDALOUSE

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Serves: 4-6

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  • Gluten Free
What does this mean?

I don't really think "cold soup" is an appropriate term for this stunning but simple peasant delicacy. For a long time I didn't like the sound of it, but having tried it, it's an absolutely stunning, refreshing, light summer dish.

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Ingredients

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For the gazpacho

  • 6 cloves garlic
  • 200 grams bread (roughly torn)
  • 20 ml olive oil
  • 500 grams tomatoes (peeled and chopped)
  • 250 grams cucumber (peeled and chopped)
  • 200 grams pepper (seeded and diced)
  • 10 ml balsamic vinegar
  • 1 pinch of sea salt
  • 1 pinch of freshly ground pepper

For the garnish

  • 100 grams onions (chopped)
  • 100 grams tomatoes (diced)
  • 100 grams cucumber (diced)

Method

  1. Soak the garlic and the bread with the olive oil. Let stand for 10 mins.
  2. Add the tomatoes, cucumber and peppers to the bread mix with the vinegar and stand for a further 10 mins.
  3. Blend to a puree and season well. Add chilled water if the mixture is too thick.
  4. Put an ice cube in each bowl, ladle gazpacho over and let the diners help themselves to garnish.

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