Try this cooling soup for summer, Gazpacho is a perfect starter and ideal for when we’re lucky enough to have a hot day.
40g white bread crusts removed
50g onion, diced
2 cloves garlic, chopped
400g red, green and yellow peppers, deseeded and diced
400g tomatoes peeled and seeded
300g cucumber, peeled and diced
500ml tomato juice
Juice half a lemon
2 tablespoons of olive oil
1 teaspoon salt
500ml iced water
2 eggs, hard boiled (optional)
80g red onion onion
150g red pepper
½ cup of black olives
1 cup of white bread croutons
Immerse the bread in the iced water and let it soak up the water.
Score a cross into the bottom of each tomato. Add to a pan of boiling water until the skins begin to fall off. Then plunge them into ice cold water - the skins will peel off easily.
Cut the tomatoes into quarters and deseed them.
Add all of the ingredients to the blender and put on high speed until everything is smooth. You can use a bit of the cold water to help it to blend. Add the tomato juice while you blend and add a splash of olive oil.
Put in fridge overnight, or as long as possible.
When ready to eat, check the thickness of the soup. If you need to loosen it add some ice cold water.
Serve with desired garnishes. If you want it even cooler, than add an ice cube to each bowl.