Perfect for hot summers day….this simple and refreshing Gaspacho Soup was a big hit on our Andalusian Retreat so we wanted to share it with you all.
- 700gm firm tomatoes on the vine
- 10cm chopped cucumber
- 2 spring onions chopped
- 2 cloves garlic
- 1 large red pepper
- 4 tbsp Virgin Rapeseed oil
- 1 tbsp sherry or red wine vinegar
- salt and black pepper to taste
Place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, oil and wine vinegar.
Blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.)
Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly – anything from 5-10 fl oz (150-275 ml) – then cover the bowl with foil and chill thoroughly for at least one hour
Serve topped with chopped egg, chopped green pepper and faked almonds.
Enjoy!
Conscious Cooking
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