Gazpacho



This is a classic Spanish iced soup in which the vegetables are pureed raw. A liquidizer is best for the job - a sieve is totally unsuitable because of the raw, hard vegetables. Pass around small bowls each containing extra ingredients of cold croutons, chopped olives, chopped cucumber, chopped onions and sliced hard-boiled eggs for each diner to sprinkle on top of his soup. This makes an excellent choice for a dinner party because it can be prepares well in advance but, as it is substantial, only serve small quantities of it.

SERVES 4
- 250 ml [½ pt] canned tomato juice
- 2 garlic cloves
- half a cucumber
- 1 green pepper
- 1 red pepper
- large onion
- 700 g [1½ lb] tomatoes
- 75 ml [3 fl oz] olive oil
- 30 ml [2 tablespoons] red wine vinegar
- salt
- freshly ground black pepper
- half a sprig of marjoram
- half a sprig of basil


1 Peel and Chop the cucumber. Remove white pith and seeds from green and red peppers and Chop the flesh. Peel and Chop the onion.

2 Blanch, peel, de-seed and Chop the tomatoes. Chop the herbs. Peel and crush the garlic with a little salt.

3 Reduce all the ingredients to a puree using a liquidizer.

4 Add tomato juice. Increase quantity if the puree is very thick.

5 Chill for several hours in a refrigerator.

6 Stir well before serving.

Variation

If you don't have a liquidizer and are using a vegetable mill, reserve the tomato juice, oil, vinegar, salt and pepper while you puree the vegetables. Then stir in reserved ingredients.
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