Gazpacho with bread sticks
“Quick ways with cucumbers.”
- 750g tomatoes
- 1 red capsicum (chopped),
- 1 large Lebanese cucumber (peeled and seeds removed)
- 1 red onion (coarsely chopped),
- 1 clove garlic (chopped)
- 1 1/2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1/2 cup water,
- cayenne pepper to taste
- salt
- 1/2 tsp sugar.
- mint leaves.
- Accompany with bread sticks.
A classic Spanish soup, cool and refreshing.
Method
Cut 750g tomatoes in half and squeeze gently to remove seeds.
In a food processor, place tomatoes, 1 red capsicum (chopped), 1 large Lebanese cucumber (peeled and seeds removed), 1 red onion (coarsely chopped), 1 clove garlic (chopped) and 1 1/2 tbsp white wine vinegar and process until smooth. Transfer to a large bowl and add 2 tbsp extra virgin olive oil, 1/2 cup water, cayenne pepper to taste, salt and 1/2 tsp sugar. Stir well.
Cover and refrigerate to chill.
To serve
Serve soup in large bowls, garnished with ice cubes and mint leaves. Accompany with bread sticks.
