This soup is noteworthy in the fact that it is served cold. This makes it the ideal hot weather starter for any dinner evening, and the hot weather is here now! It is also a dish you can prepare well in advance as you can store it in the refrigerator and bring directly to the dinner table. There are a few recipes for Gazpacho, but this is one of the simplest and easiest, and is genuine Spanish, given to me by Pepe, a (very) Spanish chef.
| Ingredients | Serves 6 |
| Tomatoes | 300 gm |
| Cucumber | 300 gm |
| Onion | 300 gm |
| Green capsicum | 300 gm |
| Garlic | 60 gm |
| Vinegar | 50 ml |
| Salt and cracked pepper | to taste |
| Croutons | 30 gm |
Cooking Method
Thoroughly clean all the vegetables, and roughly chop the vegetables prior to placing in blender. Keep a small amount of the tomatoes, cucumber, onion and green capsicum aside to be used as garnish.
Blend vegetables, adding vinegar, salt and cracked pepper. Place in a covered bowl in the fridge and allow to chill.
The garnish vegetables should be cut into small cubes and kept separate from the soup. Stir before serving and garnish with the cubed vegetables and croutons.
