Gazpacho

Name: Gazpacho
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: salt and pepper; 850 ml/ 1½ pt tomato juice; 6 ripe plum tomatoes; 3 garlic cloves; 2 slices of white bread, crusts removed and cut into 1-cm / ½-inch cubes; 1 small cucumber; extra-virgin olive oil, to finish; 1 red onion; 1 tbsp sherry vinegar; 1 red pepper, roasted and peeled; 3 tbsp olive oil; torn basil leaves, to garnish; 2 slices of white bread, crusts removed and torn into pieces; 1 tsp Tabasco sauce

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Gazpacho benefits from being made the day before and refrigerated overnight to allow the flavours to develop. It should be served ice-cold and sometimes has ice put into it just before it is brought to the table. This is not really a good idea, however, since the melting ice melts thins the soup and makes it watery.

Ingredients

2 slices of white bread, crusts removed and torn into pieces
850 ml/ 1½ pt

Europe
United Kingdom
Soup
Vegetarian

Method

Put the bread in a large bowl and cover with the tomato juice.

Plunge the plum tomatoes in boiling water for 20–30 seconds, refresh in cold water and skin. Cut them in quarters, strip out and discard the pips and the pulp. Cut the tomatoes into 1-cm / ½-inch dice.

Cut the red onion across into 5-mm / ¼-inch slices. Dice the roasted red pepper flesh. Peel the skin from the cucumb