Gazpacho

Name: Gazpacho
Yield: Serves 6
Ingredients: salt and freshly milled pepper; salt and freshly milled pepper; 1 tablespoon chopped parsley; 1½ pints (900 ml) chicken stock; 4 tablespoons olive oil; 3 tablespoons wine vinegar; 1 teaspoon castor sugar; ½ cucumber; 6–8 spring onions; 1 small clove garlic; 2 green peppers; 1 thick slice white bread; 2 lb (900 g) ripe tomatoes or 2×14 oz (396 g) tins peeled tomatoes; 2 lb (900 g) ripe tomatoes or 2×14 oz (396 g) tins peeled tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

1 thick slice white bread
2 lb (900 g) ripe tomatoes or

Soup

Method

Trim the crust from the bread and soak the bread in a little cold water for a few minutes. Scald the fresh tomatoes, if using them, and peel away the skins, then halve and deseed them. Trim and chop the spring onions. Peel and chop the cucumber. Halve, deseed and chop the green peppers. Peel the clove of garlic and crush to a purée with salt.

Place all the vegetables (including garlic)