Recipe: Gazpacho

Recipe: Gazpacho

GAZPACHO (CHILLED TOMATO SOUP)

Recipe courtesy of: for the ❤ of food cooking school

Delicous on a hot summers day! Something yum and different to serve your guests

 

 

 

 

 

 

 

 

 

 

Ingredients

4 unpeeled tomatoes
1/4 cup olive oil
1/4 cup white wine vinegar
4 cloves garlic
3 slices white bread
1 Tablespoon sugar
3 cups tomato cocktail/juice
15 basil leaves salt and fresh ground black pepper

Extras
Some baby cucumbers

Method

Combine all the ingredients in a bowl, cover and chill overnight.
Next day, process the mixture until smooth in a food processor.
Place in a sealed container and chill until ready to serve.
Dice up some fresh baby cucumbers very small and add to soup.

To serve, plate in a soup bowl or in large tot glasses topped with an avocado salsa.

 

Avocado salsa Ingredients:

1 avocado, small dice
1/4 English cucumber/some baby cucumbers, small dice Light sprinkle of chilli flakes (to taste)
1 Tablespoon fresh lemon juice
Salt & freshly ground black pepper
1 celery stick, to garnish - cut into sticks

Method

Finely chop all your salsa ingredients.

Now combine the cucumber, avo and chilli in a small bowl, adding a dash of lemon juice and seasoning. (lemon juice prevents the avo in your salsa from going brown)

Cover and refrigerate this ready to serve.