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

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

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