Gazpacho Andaluz

GazpacioA refreshing, chilled soup from Spain to help you keep your cool in the heat of the Summer.
The garnishes are all served separately so that everybody can make their own soup according to individual tastes.

Serves 6


750 g tomatoes, skinned and seeded
4 large 2 cm thick slices stale white bread, crusts removed
2 large cloves garlic, crushed
2 dessertspoons red wine vinegar
3-4 tablespoons olive oil
450 ml tomato juice
2 tinned sweet red peppers, chopped
1 large Spanish onion, finely chopped
1 small cucumber, peeled
salt and black pepper to taste
2 tbsp mayonnaise (optional)
450 ml iced water
1 small cucumber, peeled and diced
2 small red peppers, seeded and diced
4 large tomatoes, skinned and chopped
bread croutons
black olives, stoned
raw onion rings


Chop the tomatoes. Crumble the bread into a large bowl. Add the garlic, stir in the vinegar and gradually add as much olive oil as the bread will absorb.

Stir in the tomatoes and tomato juice, with the chopped tinned peppers, onion and cucumber and mix thoroughly. Season and transfer to a food processor. Process until smooth and rub through a sieve. Discard any pulp left in the sieve.

Add mayonnaise for a more creamy texture, if required.

Dilute the soup with the iced water to the consistency of thin cream. Adjust the seasoning and chill until required. Add 3-4 ice cubes to the soup just before serving.

Serve with the garnishes in separate bowls.

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