11 August 2013

Ice cold Spanish Summer soup!

Why wait till you go to Spain to enjoy a gorgeous gazpacho? Now that the weather is so warm and tomatoes and cucumbers are so plentiful in the market what better lunch or starter than an ice cold super summer soup. Oh and do we need to mention its economical and very healthy too?

6 - 8 Large ripe Tomatoes
2 Cucumbers
2 Yellow or red Peppers (Roasted)
1 Lemon (juice and zest)
1 Tbsp White wine vinegar
1 Tsp Tabasco
1 Tsp Woscester sauce
2 Tsps Castor Sugar

Ice cubes
Olive oil
Ground Black pepper

Slice and de-seed the peppers, season, drizzle with olive oil and place in a pre-heated oven at 180 C for about 25 minutes. In the meantime core and de-seed the tomatoes, peel the cucumber, slice in half lenght-wise and scoop out the seeds. Place in a food blender or liquidizer with the peppers and any juice on the baking tray. Add the juice of a lemon, tabasco, Woscester, vinegar and sugar and a little water and blitz for several minutes until soft and creamy. You will need to let down the pulp further at this stage with a little more water until you are happy with the consistency of the soup. Now place in the fridge for several hours until very cold. Taste and finally adjust the seasoning and maybe dilute a little further. Add the lemon zest, garnish and serve ice cold.

Posted by incredibly fed

No comments:

Post a Comment