| ► Makes 1 Large or 2 Small Portions | |
| 3 thick slices of white bread
7 ripe tomatoes, about 1lb 2oz (500g) in total 1 small onion 1 garlic clove (optional) ½in (1.5cm) piece of fresh ginger 1 red pepper ½ cucumber 1 cup (250ml) tomato juice 1 tbsp lime juice 21⁄2 tbsp olive oil, plus extra if needed 1 tbsp red wine vinegar 1 tsp sweet smoked paprika ½ tsp sea salt freshly ground black pepper pinch of sugar 1 tbsp finely chopped basil leaves |
Remove the crusts from the white bread and cut into rough cubes. Soak in lukewarm water. Cut an x in the base of each tomato, place in a bowl, pour boiling water over it, then blanch in iced water to cool them down. The skins should just peel off. Peel, quarter, and remove the core and seeds. Peel and finely chop the onion, garlic (if using), and ginger.
Cut the pepper in half lengthwise and remove the core and seeds. Peel the cucumber, cut in half lengthwise, and remove the core. Chop about one-quarter of the pepper and cucumber into very small cubes and set aside. Chop the rest roughly.
Squeeze out the bread cubes thoroughly. Put them in a food processor with the tomatoes, onion, garlic, ginger, roughly chopped vegetables, tomato juice, lime juice, oil, and vinegar and purée well. Season to taste with paprika, salt, pepper, and sugar. Add as much oil or water as you need to make the soup the desired consistency. Chill for around 2 hours (or overnight). Pack up the soup and finely chopped vegetables separately and scatter the vegetables and basil over the soup just before serving. Or simply stir everything together before transporting. |
GAZPACHO
