Gazpacho
Serves 4-6
6 large ripe tomatoes
1 clove garlic
1 red onion, sliced
1 green capsicum, chopped
1 cucumber, peeled and cut into cubes
6 tablespoons olive oil
4 tablespoons lemon juice
salt and cayenne pepper
450ml tomato juice
Croutons
2T butter
2 slices bread, cubed
1 small clove garlic, crushed
Soup
Blend 5 tomatoes, garlic, ½ onion,
½ green pepper and
½ cucumber until smooth.
Add olive oil, lemon juice, salt, cayenne and tomato juice and blend.
Strain into a tureen and chill in the refrigerator.
Finely chop remaining vegetable halves and combine in a bowl.
Heat butter and garlic, and shallow fry cubed bread until golden.
Serving
Add a block of ice just before serving. Serve with small bowls of chopped vegetables and croutons.
6 large ripe tomatoes
1 clove garlic
1 red onion, sliced
1 green capsicum, chopped
1 cucumber, peeled and cut into cubes
6 tablespoons olive oil
4 tablespoons lemon juice
salt and cayenne pepper
450ml tomato juice
Croutons
2T butter
2 slices bread, cubed
1 small clove garlic, crushed
Soup
Blend 5 tomatoes, garlic, ½ onion,
½ green pepper and
½ cucumber until smooth.
Add olive oil, lemon juice, salt, cayenne and tomato juice and blend.
Strain into a tureen and chill in the refrigerator.
Finely chop remaining vegetable halves and combine in a bowl.
Heat butter and garlic, and shallow fry cubed bread until golden.
Serving
Add a block of ice just before serving. Serve with small bowls of chopped vegetables and croutons.