Red gazpacho
A recipe from the Good Food collection.
Ingredients
1 kg (2 lb 4 oz) vine-ripened tomatoes
2 thick slices (about 70 g/2½ oz) day-old white Italian bread, crusts removed, broken into pieces
1 red capsicum (pepper), seeded, roughly chopped
2 garlic cloves, chopped
1 fresh small green chilli (optional), chopped
1 teaspoon sugar
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
freshly ground white pepper, to taste
8 ice cubes, to serve
Garnish
½ Lebanese (short) cucumber, seeded, finely diced
½ red capsicum (pepper), seeded, finely diced
½ green capsicum (pepper), seeded, finely diced
½ red onion, finely diced
½ ripe tomato, diced
Method
Step 1
Score a cross in the base of the tomatoes. Put the tomatoes in a medium heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Cut the tomatoes in half, scoop out the seeds and roughly chop the flesh.
Step 2
Soak the bread in cold water for 5 minutes, then squeeze out any excess liquid. Put the bread in a food processor with the tomato, capsicum, garlic, chilli, if using, sugar and vinegar, and process until smooth.
Step 3
With the motor running, add the olive oil to make a smooth, creamy mixture. Season to taste with salt and white pepper. Refrigerate for at least 2 hours or until well chilled. Add a little extra vinegar, if desired.
Step 4
For the garnish, mix all the ingredients in a bowl.
Step 5
To serve, ladle the soup into serving bowls, add 2 ice cubes to each and scatter with the garnish.
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