Tomato Gazpacho
Summer gazpacho is best made when you can hold of beautiful Summer tomotoes. You want to use the best tomatoes you can find, the more flavour they have the better this simple classic will taste. It is cool and very refreshing on a hot day.
As a cold soup it is very easy to make: weigh all the ingredients into a bowl and blend until smooth, then chill. I also recommended making the gazpacho ahead, it needs to sit and chill for the flavours to really develop.
ingredients
makes 4 small bowls
500g ripened vine tomatoes
25g extra virgin olive oil
20g red white wine vinegar
25g green pepper
20g onion, peeled
1/2 garlic clove, peeled
100g water
20g bread, stale bread is fine too
method
Weigh all ingredients for this recipe into a bowl. Blend together all the ingredients, for 3-4 minutes at full speed; the end result should be smooth and creamy. blend for a further 2 minutes if needed. Chill for at least 4 hours, in a china bowl. Stir well before serving: you can add more water, if too thick. Serve chilled with finely chopped cucumber, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil