Gazpacho
for 6 people
Ingredients
| 4 | Garlic cloves |
| 2 cans | Canned tomatoes, 400g each, in juice, roughly chopped |
| 1 | Red pepper, large, chopped |
| 2 Tbsp | Red wine vinegar |
| ¼ cup | Extra virgin olive oil |
| ½ cup | Basil leaves |
| 1 cup | Tomato juice, chilled (Main) |
| 1 cup | French bread, stale, cubed |
Topping
| 1 | Tomato |
| 1 | Onion |
| 1 | Red pepper |
| 1 cup | Croutons, toasted, bread |
| 6 | Basil leaves |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Place the tomatoes and juice, garlic, red pepper, basil, olive oil, vinegar and bread cubes in a bowl and refrigerate for several hours or overnight.
- Purée in a food processor. Sieve if preferred.
- Add enough tomato juice to create a soup consistency. Chill.
- To make the topping, seed the pepper and dice. Dice the onion and tomato.
- Serve on top of the soup with the croûtons, basil, salt and pepper.