Perfect for a hot summer day this Gazpacho Soup reminds me of my many holidays to Spain. It was the fact that this years’ holiday was only a few weeks away and a family gathering that inspired me to re-create this favourite of mine.
- 500 grams tomatoes
- 1 Red pepper
- 1 green pepper
- 1 onion
- ½ Cucumber
- 1 or 2 large red chillies ( deseeded)
- Small handful of Basil
- 1 garlic clove
- 1 ltr tomato juice
- Dash of red wine vinegar
- Dash of fine olive oil
How to make Gazpacho Soup
Take ¼ of the peppers / chilli / onion / cucumber and finely dice season with a twist of salt and pepper and the splash of red wine vinegar and set to one side (ideally in the fridge).
Put the rest of the ingredients into a blender ( you might not fit all the tomato juice in so don’t overfill) and whizz it up on the highest setting for at least four minutes.
Sieve it into a pan or bowl. TIP: do it in batches and use a spoon stir/scrape the bottom of the sieve to help the liquid strain and dispose of the remaining solids.
Add any remaining tomato juice to the bowl and then chill in the fridge.
To serve fill a bowl and a couple of ice cubes and then a spoon of the reserved diced onion/pepper/cucumber/chilli mix, a twist of black pepper and then serve.