Name: Iced Gazpacho Soup with Herb Croutons
Cook time: 30 min
Total time: 30 min
Yield: Serves 8
Cuisine: Spanish
Ingredients: 2½ thick slices of old white bread, crusts removed; 1 teaspoon sea salt; 1½ tablespoons sherry vinegar (white wine vinegar can also be used); 4 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 kg ripe plum tomatoes, quartered and seeds removed; ice cubes, to serve; 3 tablespoons olive oil; 4 thick slices of white bread; 750 ml passata; 1 Spanish onion, roughly chopped; a dash of Tabasco sauce; sea salt and freshly ground black pepper; ¾ cucumber (about 20 cm); 2 teaspoons mixed dried herbs; 1 large red pepper, quartered; 3 cloves of garlic, crushed; 1 tablespoon chopped flat-leaf parsley

Preparation info

Serves
8

Difficulty
Easy
Ready in
30 min

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

I had to include my favourite Spanish recipe of all time and the herb croutons are a lovely thing to dip into it.

Ingredients

1 kg ripe plum tomatoes, quartered and seeds removed
1 Spanish onion, roughly chopped
¾ cucumb

Method

Place the tomatoes, onion, three-quarters of the cucumber, three-quarters of the red pepper, the garlic, bread, tomato passata, olive oil, Tabasco and sherry vinegar in a blender or food processor and whizz until everything is smooth. Season with salt and pepper, then chill in the fridge for 1 to 2 hours.

Preheat the oven to