Name: Gazpacho with garlic croutons
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Gazpacho; 500 gram ripe red vine tomatoes; 3 tablespoon chopped red onion; 1 large red capsicum, halved, deseeded and chopped; 1/2 telegraph cucumber, peeled, halved, deseeded and chopped; 1 clove garlic, peeled and crushed; 3/4 teaspoon salt; 2 tablespoon extra-virgin olive oil (i like a fruity, peppery new zealand oil); 1 tablespoon sherry vinegar; 150 millilitre chilled water; Garlic croutons; 3 slice sourdough bread; 1 clove garlic, peeled and crushed; 2 tablespoon extra-virgin olive oil; sea salt

Gazpacho with garlic croutons

This is one of the simplest gazpachos I've made but it has a fabulously strong flavour of capsicum and tomato, and the garlic croutons make a great contrast to its smooth texture. It’s a winner – you just can’t fail with this.

Ingredients

Gazpacho

500 gram ripe red vine tomatoes

3 tablespoon chopped red onion

1 large red capsicum, halved, deseeded and chopped

1/2 telegraph cucumber, peeled, halved, deseeded and chopped

1 clove garlic, peeled and crushed

3/4 teaspoon salt

2 tablespoon extra-virgin olive oil (i like a fruity, peppery new zealand oil)

1 tablespoon sherry vinegar

150 millilitre chilled water

Garlic croutons

3 slice sourdough bread

1 clove garlic, peeled and crushed

2 tablespoon extra-virgin olive oil

sea salt

Method

Gazpacho

1.Drop the tomatoes into a saucepan of boiling water, count to 15, then transfer them immediately to a bowl of cold water.

2.Peel, cut into quarters and flick the seeds into a sieve set over a bowl. Chop the tomatoes coarsely.

3.Put the tomatoes in a liquidiser with the onion, capsicum, cucumber and garlic. Whizz to a purée.

4.Gently press the tomato seeds to extract all the juice, then add the juice to the liquidiser. Add salt, oil and vinegar, then whizz again, adding enough chilled water to thin the soup to a drinkable consistency

5.Transfer the soup to a container and chill until required. Serve with garlic croutons.

Garlic croutons

6.Preheat the oven to 180°C (fan force).

7.Tear the bread into small pieces and spread on a shallow tray lined with baking paper.

8.Mix together the garlic and oil, then drizzle over the bread. Lift the edges of the paper to help toss the bread in the garlic oil.

9.Bake for about 10 minutes until golden. Sprinkle with sea salt.

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Ingredients

Method

Gazpacho

Garlic croutons

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