Gazpacho is one of my favourite summer cold soups, great as a cooling lunch by the pool or after a long hot day baking in the sunshine to have this for supper. Full of goodness, lots of garlic and chilli to fight that any sneaky spring colds and rich in vitamins thanks to the vine tomatoes, capsicum, cooling cucumber and basil.
1 Capsicum, roasted, full skin on
5 Ripe Vine Tomatoes, pricked skin, full
2 Garlic Cloves
1 Chilli, roughly chopped
Handful Basil Leaves
1 Lebanese Cucumber (sml cucumber), peeled and chopped
1 Tbsp Cider Vinegar
2 Tbsp Olive Oil
200g Stale Bread, no crust
Large Pinch of Salt & Sprinkle of Ground Pepper
1. Place vine tomatoes with two or three pricks to the skin in a bowl of boiling water, pop lid on and leave so they naturally peel back their skins. Should be around 20-25 minutes.
2. Whilst this is happening heat oven to 200c on a baking tray place full capsicum in full with stalk still in and roast until skin is bubbling, should be around 20mins. Once bubbling and skin slightly black pop in bowl and cover in cling wrap (this lets the skin peel off)
3. In a food processor place, cucumber, chilli, basil, olive oil, vinegar, garlic, tomatoes and capsicum. Blitz until smoothish. Add salt, pepper and bread. Blitz again and season to taste.
4. Serve with sprinkling of fresh basil leaves, bread and cheese. If you are watching the carbs try it with some of my almost carb free bread.