Gazpacho
Serves 4 - 6
- 5 medium tomatoes, peeled and seeded
- 1 large Spanish onion
- 7 oz (200 g) canned roasted red peppers, drained
- 2 large garlic cloves
- 2 1/3 cups (600 ml) cold chicken stock
- 4 1/2 tbsp (75 ml) olive oil
- 4 tbsp red wine vinegar
- juice of 1/2 lemon
- salt and black pepper
TO SERVE
- 1/2 cucumber, diced
- 1 small green pepper, cored, seeded, and diced
- garlic croutons
STEPS :
- Coarsely chop the tomatoes, onion, red peppers, and garlic. Puree in a food processor
or blender with the stock, oil, and vinegar until smooth.
- Turn the mixture into a bowl and add the lemon juice and salt and pepper to taste.
Cover and chill for at least 1 hour.
- Garnish with spoonfuls of diced cucumber, green pepper, and garlic croutons before
serving.
Peeling tomatoes
Cut the cores from the tomatoes and score an "X" on the base. Immerse
the tomatoes in boiling water for 8-15 seconds, until their skins start to split.
Transfer at once to cold water. When the tomatoes are cool enough to handle, peel
off the skin with a small knife.
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