This soup is like summer in a bowl for me, and it really makes me wish I had a little green house where I could pick the ingredients right of the plant to make it.
Besides being perfect for a hot summers day, this soup inspired by a Ina Garten recipe, is extremely easy to make if you have a food processor.
Serves 4
Gazpacho:
2 slices of day old bread
1 small or ½ an red onion
1 green pepper fruit
1 red pepper fruit
1 cucumber
4-6 tomatoes depending on size
handful of parsley
1 litre tomato juice
2-3 cloves of garlic (pressed or finely grated)
3 teaspoons salt
1 teaspoons freshly grinded black pepper
3 tablespoons red wine vinegar
5 tablespoons virgin olive oil
2 slices of day old bread
1 small or ½ an red onion
1 green pepper fruit
1 red pepper fruit
1 cucumber
4-6 tomatoes depending on size
handful of parsley
1 litre tomato juice
2-3 cloves of garlic (pressed or finely grated)
3 teaspoons salt
1 teaspoons freshly grinded black pepper
3 tablespoons red wine vinegar
5 tablespoons virgin olive oil
Croutons:
6-8 slices of day old bread
2-3 table spoons of olive oil
1 clove of garlic
½ teaspoons salt
½ teaspoons freshly grinded pepper
Wash and prepare all the ingredients. with the cucumber, cut it in half and remove seeds.
Starting from the top of the ingredient list, pulse the ingredients one by one until you get a fine but not pureed texture, and transferee to a bowl. stop when you come to the tomato Juice.
Add the tomato juice to the chopped vegetables and the rest of the ingredients, give it a good stir to combine it all, and then let it rest in the fridge for about one hour, for all the tastes to come out into the soup.
6-8 slices of day old bread
2-3 table spoons of olive oil
1 clove of garlic
½ teaspoons salt
½ teaspoons freshly grinded pepper
Wash and prepare all the ingredients. with the cucumber, cut it in half and remove seeds.
Starting from the top of the ingredient list, pulse the ingredients one by one until you get a fine but not pureed texture, and transferee to a bowl. stop when you come to the tomato Juice.
Add the tomato juice to the chopped vegetables and the rest of the ingredients, give it a good stir to combine it all, and then let it rest in the fridge for about one hour, for all the tastes to come out into the soup.
preheat oven to 200°C
Remove crust of the slices bread and cube it. Transferee to a bowl.
press or grate the garlic into the oil, and let it stand for a few minutes to infuse into the oil.
Drizzle the oil over the bread cubes, and season with salt and pepper.
Spread the bread cubes onto a lined baking sheet and cook for 10-15 minutes, stirring half way through, ready when golden brown.
Remove crust of the slices bread and cube it. Transferee to a bowl.
press or grate the garlic into the oil, and let it stand for a few minutes to infuse into the oil.
Drizzle the oil over the bread cubes, and season with salt and pepper.
Spread the bread cubes onto a lined baking sheet and cook for 10-15 minutes, stirring half way through, ready when golden brown.
If you are finding my blog useful, please sign up and show your support.
No comments:
Post a Comment