|Serve Gazpacho icy cold from the fridge, with croutons, tomatoes and celery sticks.|
When I got home I decided to make Gazpacho in honour of Spain and also because it is an ideal hot weather recipe and my husband likes it.
100g bread ,
Half a cup of red wine vinegar
1 cucumber , peeled and sliced
1 red pepper , washed , de-seeded and sliced
1 red onion peeled and sliced
1 clove of garlic
600g tomatoes, skinned and sliced
50ml olive oil
Salt and pepper
Moisten the bread by covering it with water and adding the vinegar then leave to one side.
Put the prepared cucumber,pepper , onion, garlic, tomatoes, olive oil, salt and pepper into a liquidizer and blend together. Lightly squeeze the bread then add to the puree and blend briefly. Check seasonings.
Serve in bowls and top with croutons, diced cucumber , sliced tomatoes and hard boiled eggs if liked.