Angeles Kennedy'S Gazpacho Recipe
Ingredients
| 250 g/8 oz very ripe, red tomatoes, peeled | ||
| 125 g/4 oz soft white breadcrumbs | ||
| 1 or 2 garlic cloves, peeled | ||
| 125 g/4 oz green pepper, chopped | ||
| 125 g/4 oz cucumber, peeled or unpeeled, chopped | ||
| Olive oil | 4 Tablespoon | |
| White wine vinegar | 6 Tablespoon | |
| 900 ml/1 1/2 pints water | ||
| Salt and extra vinegar to taste | ||
| Finely chopped peeled tomato | ||
| Pepper | 1 To taste, chopped (GARNISH) | |
| Chopped cucumber | ||
| Croutons | ||
Directions
Put all the ingredients except the water into a blender or food processor and reduce to a puree.
Slowly add the water until you have the texture you prefer and adjust the flavour by adding salt and a little more vinegar, but no more oil as it will not blend but simply make 'eyes'.
Chill well and serve with small bowls of finely chopped peeled tomato, chopped pepper, cucumber, and onion (if liked), plus croutons fried in olive oil, which your guests add to their own tastes.
Slowly add the water until you have the texture you prefer and adjust the flavour by adding salt and a little more vinegar, but no more oil as it will not blend but simply make 'eyes'.
Chill well and serve with small bowls of finely chopped peeled tomato, chopped pepper, cucumber, and onion (if liked), plus croutons fried in olive oil, which your guests add to their own tastes.
Chef
