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Gazpacho could be called a sort of chunky liquid salad, with lots of fresh, uncooked vegetables suspended in a broth of puréed tomatoes or tomato juice and stock. In the summer when vegetables are at their finest, this simple, modern soup is full of refreshing good flavor.
- 3 slices of organic sourdough bread
- 3 Russian garlic cloves
- Sea salt, black pepper
- 40ml of olive oil
- 8500gm of fresh Roma tomatoes
- 1 red capsicum
- 1 cucumber
- 1 Spanish onion
- 2 tbls red wine vinegar
- 3-5 ml Tabasco sauce (optional)
- Water/ice for consistency
Cut one slice of bread into cubes. Crush garlic together with salt. Break remaining bread into pieces add to garlic, gradually add oil to form a paste. Prepare vegetables – cut one third into small dice, puree the remaining together with paste. Pass through sieve, add vinegar and Tabasco and approx 500ml of water. Let flavours develop. Serve chilled.