Tuesday, 12 June 2012

Gazpacho Soup

Perhaps a little optimistic for the current UK conditions, but once the sun makes a rare appearance, make sure you dash out to your local greengrocers (Leverton & Hall's or local community market)and find the best ingredients you can.
The addition of some crusty, stale bread also helps to give the soup some extra body.
Finish the soup with the garnish of your choice. Some chopped olives, pepper and red onion would do nicely. I've gone for some feta cheese, cucumber and borage from the garden which helps to bring out the refreshing quality of the cucumber.


(Serves 4)

100g stale, crusty white bread
1kg ripe tomatoes, roughly diced
1 ripe red pepper, roughly diced
1 green pepper, roughly diced
1 medium cucumber, roughly diced
2 cloves garlic, finely chopped
150 ml of extra virgin olive oil
2 tbsp sherry vinegar


Soak your bread in a little cold water for around 20 minutes.
Chop up all your vegetables and garlic, add the bread with any excess liquid squeezed out.
Place all the ingredients into a suitable vessel for blending along with the sherry vinegar and salt to taste. Blend until smooth, chill for around an hour before finishing with a garnish of your choice.