Gazpacho

Name: Gazpacho
Cook time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 thick slices cornbread; 3 tbs sherry vinegar; 1kg ripe tomatoes; 1 clove garlic, crushed; 2 red capsicum, roasted, peeled and chopped; 2 Lebanese cucumbers; ½ long red chilli, seeded; 3 spring onions, chopped; ⅓ cup olive oil; salt and pepper; 100g zucchini flowers (optional); 1 cup diced cucumber for garnish

Caroline Velik

October 18, 2011

Time:< 30 minsServes:4

Delicious on a hot day, this dish is made with cornbread. It is easy to make ahead and, for a special touch, simply finish with some zucchini flowers. To peel tomatoes, cut a cross at one end, place in a large bowl and cover with boiling water. After a minute, drain and refresh. The skin should come away easily.

Ingredients

2 thick slices cornbread
3 tbs sherry vinegar
1kg ripe tomatoes
1 clove garlic, crushed
2 red capsicum, roasted, peeled and chopped
2 Lebanese cucumbers
½ long red chilli, seeded
3 spring onions, chopped
⅓ cup olive oil
salt and pepper
100g zucchini flowers (optional)
1 cup diced cucumber for garnish

Method

Break the bread into large pieces and place in a bowl. Pour over the sherry vinegar and set aside for 10 minutes.
Peel, seed and chop the tomatoes. Finely dice one cucumber and set aside for garnish. Seed and chop the other cucumber.
Place the bread in a food processor. Add garlic, capsicum, cucumber, chilli, green onions and tomatoes and blend until combined. With the processor running, add the olive oil slowly and blend well. Season with salt and pepper.
Transfer gazpacho to a large jug or bowl and refrigerate until ready to use.
Cut the zucchini flowers in half and remove the stamens. Fry in some oil in a small pan for about one minute until softened.
Serve the chilled soup with a garnish of zucchini flowers, diced cucumber and extra cornbread.

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