Gazpacho

Name: Gazpacho
Yield: Serves 6
Cuisine: Spanish
Ingredients: chopped red and green peppers; chopped red and green peppers; 4 tablespoons Spanish onion or spring onion; 4 tablespoons Spanish onion or spring onion; 700 ml (1¼ pints) tomato juice; 500 g (18 oz) ripe red tomatoes, skinned and deseeded or 400 g (14 oz) tin of sieved tomatoes with their juice; freshly fried croutons; 425 ml (15 fl oz) iced water; handful of green or black olives; handful of green or black olives; 2 slices of crustless, stale white bread; 1 onion, roughly chopped; 2 garlic cloves, finely chopped; pinch of cayenne pepper; 2 slices of crustless, stale white bread; 250 g (9 oz) mixed red and green peppers, chopped; 2 tablespoons sherry vinegar or red wine vinegar; 2 tablespoons sherry vinegar or red wine vinegar; 500 g (18 oz) ripe red tomatoes, skinned and deseeded or 400 g (14 oz) tin of sieved tomatoes with their juice; 2 tablespoons olive oil; generous pinch of salt; 1 cucumber, seeds removed and flesh chopped; 250 g (9 oz) mixed red and green peppers, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a soup that dates back to very early times and, according to the great Spanish food writer Pepita Aris, the name means something like ‘bits and pieces’. It is eaten hot or cold, but the one I love best is the traditional version eaten cold in summer.

Ingredients

2 slices of crustless, stale white bread
1 onion, roughly chopped
2 gar

Europe
Spain
Soup
Mediterranean
Vegan
Summer

Method

Put the bread in a dish and pour over enough cold water to cover it. Remove the bread and squeeze it out. Put the bread, onion, garlic and cayenne into a blender with the oil and salt and purée everything together. Add the cucumber, peppers, vinegar and the tomatoes and juice. Chill overnight.

Tip in the iced water just before serving to dilute to whatever consistency you like. Serve in