Gazpacho
9 ingredients
3 steps
Ingredients
- 1 1/4 lb tomatoes
- 1 small red pepper, seeded and chopped
- 1 None garlic clove, finely chopped
- 1/2 cup fresh breadcrumbs
- 2 tbsp olive oil
- 1 tsp red wine vinegar
- 2/3 cup chopped seeded cucumber
- 1 small yellow pepper, seeded and finely chopped
- None None Basil leaves, for garnish
Directions
-
1Chop 1 of the tomatoes, reserving for the topping. Cut a X in the top of each of the remaining tomatoes. Place in large saucepan of boiling water for 2-3 mins. Cool slightly then remove the skin. Halve each crosswise then remove the seeds.
-
2Place tomato halves, red pepper, garlic, breadcrumbs, oil and vinegar in a blender. Blend until smooth. Season to taste with salt and freshly ground black pepper. Refrigerate for at least 1 hour.
-
3Divide the soup among 2 bowls. Sprinkle with the reserved chopped tomato, cucumber and yellow pepper. Garnish with basil leaves.
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