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Gazpacho

Prep Time15 minutes
Cook Time0 minutes
Cuisine: Spanish
Keyword: bread, garlic, olive oil, tomatoes
Servings: 4 people
Calories: 355kcal
Author: Chief Cook and Bottle Washer

Ingredients

  • 1 kg Tomatoes over-ripe are best!
  • 1 clove Garlic
  • 1 red Romano Pepper
  • 100 g Bread stale is best
  • 100 ml Olive Oil extra virgin - the best you can find!
  • 75 ml White Wine Vinegar
  • Salt for seasoning

Optional Garnish(es)

  • Handful Croutons
  • 1 Egg hardboiled and chopped
  • Red onion chopped, small
  • Cucumber Cubed, small

Instructions

  • Deseed the pepper and roughly chop it. Peel the garlic and place both the pepper and the garlic in a food processor. Whiz up for a few seconds to start mincing them
  • Soak the bread in enough water to cover it and set aside
  • Add the tomatoes to the food processor and whiz them up with the garlic and pepper
  • Squeeze the water out of the bread, add this to the food processor and whiz it all up again. Finally drizzle in the oil and vinegar and give it a final whiz
  • Pass the soup through a fine sieve until all the liquid is through and the solids remain in the sieve. Discard the solids and place the soup in the fridge to chill before serving

Nutrition

Calories: 355kcal | Carbohydrates: 23g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 653mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2142IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 2mg