INGREDIENTS
For The Soup
- 3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
- Optional: The insides (not the crusts) of a large, day-old white baguette
- 2 cucumbers (peeled, seeded, coarsely chopped)
- 1 small sweet onion (coarsely chopped)
- 3 cloves garlic, minced
- 1 red bell pepper (or any sweet pepper—red makes the colour more vibrant)
- 1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
- 1/2 cup extra-virgin olive oil
- Dash salt (or to taste)
- Dash pepper (or to taste)
Optional Garnishes
- 1/4 cup cucumber (chopped)
- 1/4 cup red pepper (chopped)
- 1/4 cup green apple (chopped)
- 1/2 cup croutons
- 1/2 cup hard-cooked egg (chopped)
INSTRUCTIONS
- The easiest way to peel tomatoes is to boil water in a SUNFLAME SAUCEPAN. As soon as the water boils, turn off the heat and place the tomatoes in the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.
- Soak the bread in a few tablespoons of water. Gently remove and squeeze dry.
- Place the tomatoes, bread, cucumbers, onions, garlic, and pepper in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.
- Add the vinegar and pulse until it is completely incorporated.
- Optionally, you can strain the gazpacho at this step. This will give it a smoother texture. Some people prefer their gazpacho slightly chunky—it's a matter of personal taste.
- Add the extra virgin olive oil little by little, while the blender is running until completely incorporated.
- Once the gazpacho is completely blended, pour it into a large non-metallic bowl. Season with additional vinegar and add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.
- Garnish each serving with the chopped vegetables, croutons and egg if desired. Serve the gazpacho chilled.
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