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Gazpacho With Raw Salsa

Ingredients
  Red pepper 1 , cored, deseeded and roughly chopped
  Green pepper 1 , cored, deseeded and roughly chopped
  Tomatoes 3 Pound, skinned and roughly chopped (1.5 Kilogram)
  Garlic 2 Clove (10 gm), crushed
  Day old bread slice 1 , crusts removed
  Olive oil 5 Tablespoon
  White wine vinegar 6 Tablespoon
  Golden caster sugar 1 Teaspoon
  Ice cubes 8 (Plus Extra To Serve)
  Red pepper 1 , cored, deseeded and finely diced (For Serving)
  Green pepper 1 , cored, deseeded and finely diced (For Serving)
  Cucumber 1 Small, finley diced (For Serving)
  Red onion 1 , finely diced (For Serving)
  Flat leaf parsley leaves 4 (For Serving)
Directions

1. Put the red and green peppers, tomatoes and garlic into a food processor or blender and blend until a fairly smooth puree.
2. Roughly tear the bread into pieces and add to the tomato mixture with the olive oil, vinegar and caster sugar. Add 6 tablespoons of cold water and blend the soup until smooth. Add the ice cubes to the soup, then cover and chill in the refrigerator for 1 hour.
3. Serve the chilled soup with extra ice cubes and topped with the diced peppers, cucumber, red onion and parsley leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salsa
Ingredient: 
Tomato

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