Gazpacho recipe
Converting a Recipe for your CrockPot
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.