Gazpacho
Over a year ago
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Ingredients
- 1 Red Peppers
- 1 Green Pepper
- 2 - 3 Large Tomatoes
- 1 Apple
- 1 Small Cucumber
- 1 Garlic Clove
- 2-3 Slices of bread
- 2-3 tbsp Sherry vinegar
- 3 tbsp Extra virgin olive oil
- Salt and Pepper
Accompaniment
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Description
By adding an apple the gazpacho gets a fruity flavour and my children prefer the taste.
Method
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1
1. Heat grill to high. Cut peppers into quarter, deseed and press flat. Line oventray with alufoil and lay pepper slices skin side up onto tray. Place under grill until skin starts to blacken and form blisters, for about 10min. Remove and cool, then pull off skin and chop rougly
2. Pour hot water over tomatoes, then remove peel and seeds.
3. Place chopped tomatoes, chopped peppers, peeled and chopped apple and crushed garlic glove (center shoot removed) in a large blender and blend until smooth.
4. Add vinegar, olive oil and season with salt and freshly ground black pepper. Add enough water to make a smooth texture. Blend well and cover and place in refrigerater.
5. Cut sliced bread into cubes. Heat 2-3 tbsp of olive oil in big frying pan and roast until browned all over.
6. Serve the gazpacho in cold soup bowls with some icecubes. Sprinkle with freshly chopped parsley and add 1 spoonfull of finely chopped cucumber and the croutons.
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