Casa
Martin
Cookbook
Gazpacho
On a summers day there can be no more refreshing soup. It tastes so good and is healthy too. The quantities of peppers, tomatoes and cucumber are only for guidance but the base of breadcrumbs and vinegar is essential for giving the soup its body. Gazpacho should really be made a day ahead so that it can get properly cold in the fridge overnight.
150g day old Bread
3 tbsp Wine Vinegar (red or white)
3 tbsp Olive Oil
3 cloves Garlic
400g Tomatoes, peeled and chopped
1 Cucumber (ridge type or ½ UK type)
1 Green Pepper, seeded & chopped
1 small Onion
1 tsp dried Oregano
Iced Water
Small Croutons, fried in olive oil
Hard boiled eggs, chopped
Spring onions, chopped
In a blender make a paste of the bread, vinegar, oil, oregano and garlic adding about 2 tbsp iced water. Then add the vegetables and liquidise. Add enough water to get a good consistency. Chill thoroughly and serve with the garnishes on the side to be added as required.