Gazpacho soup recipe

Serves : 4 servings 

Preparation time : 20 minutes (plus infusion time)

Ingredients : 

1) 400 g ripe tomatoes
2) 1 onion
3) 1 garlic clove
4) 1/2 cucumber
5) 1 red and 1 green pepper
6) 2 slices of white bread
7) 4 tbsp olive oil
8) 2 tbsp sherry vinegar
9) salt
10) freshly ground black pepper

Preparation Method :

1) Cut a cross in the tomatoes, scald briefly, rinse in cold water and remove the skins. Cut into quarters and remove the cores. Dice the flesh.

2) Peel the onion and garlic. Wash, peel and cut the cucumber lengthways. Cut the cucumber into pieces 6 cm thick. Wash and halve the peppers, cut out the stalks and remove the membranes and cores, and cut the flesh into bite-size pieces.

3) Finely dice one onion wedge, a quarter of a pepper and some of the cucumber. Put to one side in a separate bowl.

4) Using a liquidiser, purée the rest of the vegetables with the onion, garlic and white bread. Stir in the olive oil and vinegar. Season with salt and pepper.

5) Cover the soup and allow to stand in the refrigerator for at least an hour. Pour the gazpacho into soup bowls and garnish with the finely diced vegetables.

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