This chilled, no-cook Spanish soup is always popular when temperatures are hot outside
Prep Time: 15M, plus at least 1 hr for chilling
Serves: makes 4 servings
- 2 1/4 lb ( 1kg) tomatoes, plus extra for serving
- 1 small cucumber, peeled, seeded, and chopped, plus extra for serving
- 1 small red pepper, seeded and finely chopped, plus extra for serving
- 1/4 cup sherry vinegar
- 2 garlic cloves, crushed and peeled
- salt and freshly ground pepper
- 1/2 cup extra virgin olive oil, plus more for serving
- 1 hard-boiled egg, white and yolk separated, finely chopped, for serving
- Place the tomatoes in a heatproof bowl, add enough boiling water to cover, and let stand for 20 seconds or until the skins split. Drain and rinse under cold running water to cool. Gently peel off the skins. Cut the tomatoes in half, and use a teaspoon to remove the cores and seeds. Chop the flesh.
- Purée the tomato flesh, cucumber, red pepper, vinegar, garlic, and salt and pepper to taste in a food processor. Pour in the olive oil and process again. Dilute with a little water if too thick. Transfer the soup to a serving bowl, cover with plastic wrap, and chill for at least 1 hour.
- Serve the gazpacho with bowls of the tomatoes, cucumber, red pepper, egg yolk and white, and a cruet of olive oil, to add as garnishes.
- can be frozen for up to 1 month without the garnishes
- Prepare ahead: The soup can be chilled for up to 2 days.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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