Prep Time: 10 minutes
“Cook” Time: 10 minutes (techincally 10 sec.)

Andalusian Gazpacho

Ingredients

• vine-ripened tomatoes – 1 kg (2 Ib 4 oz)
• day-old white crusty bread – 2 slices, crusts removed, broken
• pepper (red or green) – 1, seeded and roughly chopped
• garlic – 2 cloves, chopped
• small green chilli – 1, chopped (optional but recommended)
• sugar – 1 teaspoon
• red wine vinegar – 2 tablespoons
• extra virgin olive oil – 2 tablespoons

Garnish – all finely diced

• cucumber (seeded) and red capsicum (pepper) green
• pepper (yellow or orange preferred) (seeded)
• red onion
• vine-ripened tomato

Tomatoes – Cut a cross in the base of each tomato. Put in a bowl of boiling water for 10 seconds, then plunge into cold water and peel away the skin from the cross. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Chop the tomato flesh. (If you skip this, the tomatoe peels don’t blend well and you ruin the texture of the dish – it is worth the extra 3 minutes the whole process will take you.)

Bread – Soak the bread in cold water for 5 minutes, then squeeze out any excess liquid. (You can use milk instead of bread if you want to make the soup a little richer.)

Blending – Put the bread, tomato, peppers, garlic, chilli, sugar, and red wine vinegar in a food processor and blend until smooth.

Emulsification – With the motor running, slowly add the olive oil. It is important that you add the oil gradually. It is easier to transfer the oil to a measuring cup rather than pour straight from the bottle or spoon.

Season to taste.

Refrigerate for at least 2 hours. Add a little extra vinegar, if desired.

Garnish may be mixed together, kept separate, added to the top before serving, or left to the dinner’s discretion.

(This might sound wierd, but I really like this as breakfast on a hot day.)

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