Full Recipe

Gazpacho – Chilled Tomato Soup

A favourite recipe for summer is gazpacho – chilled tomato soup. It’s great for lunch or as part of a meal for dinner. This year we’ve had an over abundance of tomatoes in the garden at home. I grew a type of Italian tomato from seed from the Franchi seed range that we sell. I’ve also made the gazpacho using Dragon’s Macedonian tomatoes – they also had great flavour.

  • Ingredients:
  • Soaked bread
  • 1kg well ripened tomatoes – peeled, seeded and chopped
  • 1 red pepper – seeded and chopped
  • 2 chopped cloves of garlic
  • 1 chopped fresh chilli (optional)
  • 1 tsp castor sugar
  • 2 tbsps red wine vinegar
  • Process till smooth and then gradually 2 tbsps extra virgin olive oil.
  • Season to taste and then chill for at least 2 hours.
  • To garnish finely chop:
  • ½ Lebanese cucumber (seeded)
  • ½ red pepper
  • ½ red onion
  • ½ ripe tomato

Method

Gazpacho – chilled Tomato Soup 

Ingredients and method (adapted from ‘The Food of Spain’)

Soak 2 pieces of a good quality white bread (crusts removed) in cold water for 5 mins. Squeeze out the water

Put all in the following in a food processor:

Serve in individual bowls. Either top with garnish or let each person serve themselves. Drizzle with a little more olive oil.

Other garnishes could also include poached prawns or a little hot smoked salmon.