That iconic cold soup from Spain, gazpacho is a tomato-based broth filled with delicious vegetables.Top with croutons for crunch.
- 1 red onion
- 1 telegraph cucumber, peeled
- 1 kg roma tomatoes
- 1 small red chilli
- 2 garlic cloves, crushed
- 2 red capsicums
- 2 slices white bread, crusts removed
- 150 ml tomato juice
- 50 ml red wine vinegar
- 100 ml olive oil
- 20 g sugar
- 10 g salt
- croutons, olive oil, chopped coriander, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Roughly chop the onion. Halve the cucumber lengthways and using a spoon, remove the seeds then chop.
Place roughly chopped onion, cucumber, tomato, chilli, garlic, capsicum and bread in blender. Add tomato juice, vinegar, oil, sugar and salt, and blend thoroughly.
Serve chilled, garnished with a sprinkle of croutons, a little virgin olive oil and chopped coriander.