Gazpacho, the taste of summer

This recipe came out of a magazine. I love gazpacho. I love the flavours and I love the fact that its so healthy. This recipe has the added litle twist of cumin and Sherry vinegar which I think lifts it above the run of the mill.
This is a perfect summer starter. It’s easy to make and can be made the night before you need it
If you’re trying to be a bit posh sieve the soup after you have made it, you will get a very smooth and sophisticated finish.
You can also add a few peices of neatly chopped cucumber and pepper to the finished dish ... and croutons if that sort of thing floats your boat.
As with all things tomato-ey, the riper the toms, the better the finished dish

Ingredients

900g ripe tomatoes (preferably plum tomatoes)
1 medium cucumber chopped into chunks
1 red pepper chopped into chunks
1 small red onion chopped into chunks
1 garlic clove finely chopped
3 tbsp extra virgin olive oil
125ml chicken stock
60ml sherry vinegar
1tbsp each cayenne pepper, paprika, cumin seeds
1tsp salt

Directions

Place tomatoes, cucumber and peppper in a bowl. Add all the remaining ingredients and stir together.
Whizz it up in a food processor to whatever consistency you like.
Leave to chill in the fridge for at least four hours, overnight if possible.
Serve in a bowl or in small glasses.

Comments

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