Mark Dundon's Gazpacho
- 2kg ripe tomatoes
- 2 green peppers
- 1 1/2 continental cucumbers, peeled and deseeded
- 4 dsp finely grated onion
- 3-4 handfuls of stale white bread, crusts removed
- 6 cloves garlic
- sea salt and cracked pepper to taste
- 1/3 cup red wine vinegar
- 100ml olive oil
- 2 tsp brown sugar
- 4 small red chillies, finely diced
- extra olive oil to garnish
- 8 slices lemon
- ice cubes to serve
Serve chilled
Method
Puree vegetables and bread together until smooth. Put three quarters of mix through a sieve, to achieve a finer texture. Set aside.
Crush garlic and 1 teaspoon of sea salt together in a mortar, until a smooth paste is formed.
Add garlic paste, vinegar, oil, sugar, chilli, salt and pepper to the vegetable mix. Chill in refrigerator for 2 hours.
Adjust oil and vinegar to taste. Stir well, garnish with ice cubes, extra olive oil, cracked pepper and a slice of lemon.
