I am not a huge fan of tomatoes really, and I have no problem in telling you at. I eat them raw because they are good for me, and I love tomato soup – filled with garlic, herbs and other flavours – but on pizzas it’s a no, Bloody Mary’s are a definite no-no and so naturally the idea of gazpacho was never one that excited me. That was until I tried it. That old classic. My first encounter didn’t go well, but I think that’s down to cucumber not being my friend, but I’ll leave the reasons to another day. I tried again for this weeks Soup Monday and was pleasantly surprised...
For this recipe, I swapped the classic cucumber for courgette as well as using a variety of tomatoes - I guess you can use any sort as long as they are flavourful and juicy!
This is best served as cold as possible and, in my opinion, great as a canapé shot rather than a starter due to the heathy garlic punch that comes through…
Ingredients. For 4
1 Courgette, peeled and chopped
1/2 Red Pepper, deseeded and chopped
1/2 Green Pepper, deseeded and chopped
1kg Juicy Tomatoes, chopped. I used a combination of beef and plum
2 Garlic Cloves, peeled and crushed
2 Spring Onions, finely chopped
100g White Bread, ripped into pieces
2tbsp Cider Vinegar
Method
1. Put your ripped up bread in a large, a great opportunity to use any stale bread here, with the courgette, peppers, tomato, garlic and spring onions. Drizzle with olive oil and the vinegar and give it a jolly good mix
2. It's best to leave it over night for the flavours to combine but an hour will do
3. Using your stick blender, blitz the soup well. It will seem thick but keep going, as the vegetables break down, the soup will become more liquid
4. Now you can season with salt and pepper and add more olive oil if you like
5. Pop in the fridge until fully chilled then serve!
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