Wednesday, 21 August 2013


Serves 6

1.5kg big tomatoes
1 cucumber
1 large green pepper
1 thick slice of bread, no crust - this gives texture and consistency
1 clove of garlic
Cup of olive oil
Teaspoon of caster sugar
3 or 4 tablespoons of white wine vinegar
Dash of salt

Freshly picked tomatoes from B's garden
Score crosses at both ends of all the tomatoes.
Blanch the tomatoes in boiling water for a minute, then put into iced water to stop them cooking.
Peel the skins and deseed. This gives the gazpacho a smooth texture.
Peel the skins of the cucumber, and deseed half of it.
Chop the cucumber and pepper, and blend with everything else.
Serve with ice cubes and a drizzle of chilli oil.

Thank you S for this recipe.

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