Zesty Gaspacho
From snowpea 16 years ago
- - to make
- Serves 6
A fast and easy summer soup for when local produce is fresh. As you can see, amounts are flexible and... no cooking involved! Provides a few servings of your daily vegetables too.
Ingredients
- 3 tomatoes, cored and diced (you could seed them if you feel up to it ... I'm too lazy) shopping list
- 2 red bell peppers, seeded and diced shopping list
- 1 english cucumber, peeled and diced shopping list
- 2 cloves of garlic, peeled and chopped shopping list
- 1 handful fresh garden herbs, picked over and sliced (I used thyme, summer savoury and basil) shopping list
- 1/2 cup tomato or vegetable juice (add more if the soup is too thick) shopping list
- 1 pinch Spanish sweet smoky paprika (pimentón de la vera) shopping list
- 1 'glug' of good olive oil shopping list
- 1 generous splash of balsamic or red wine vinegar shopping list
- salt and pepper to taste shopping list
How to make it
- Place all ingredients except avocados in bowl of blender.
- Whizz/blitz until smooth.
- Check flavours (more salt? a touch of sugar? more vinegar?).
- Let sit at room temp while you prepare the avocado, set the table, put out bread and a bowl of olives.
- Serve in small bowls and garnish with cubes of avocado.
- Can be made ahead of time and refrigerated, but tastes better made fresh and at room temp. Serves 4 as a main course.
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