Gazpacho
1 red pepper (about 160g)
1 green pepper (about 160g)
1 yellow pepper (about 160g)
1/2 cucumber (about 200g)
1 sweet onion (about 100g)
3 cloves garlic
6 fat, ripe, juicy vine tomatoes (about 1100 grams)
4 spring onions (about 75g)
handful of flat leaf parsley (about 10g)
2 tablespoon olive oil
1 tablespoon Spanish paprika
2 tablespoons balsamic vinegar
salt & pepper to taste
a few sprigs coriander to garnish
Wash tomatoes and chop coarsely (reserve one for garnish).
Wash & de-seed the peppers and chop coarsely (reserve about 1/4 of each pepper for garnish).
Wash and coarsely chop the cucumber (reserve about a 2" piece for garnish).
Wash, trim and coarsely chop the spring onions (reserve one for garnish).
Place all ingrediants (except the bits reserved for garnish) in a blender and pulse blend. Do not over blend - you do not want it smooth. There should be recogniseable bits.
Chill for at least one hour. Check the seasoning and adjust if necessary.
For the garnish, finely chop all of the reserved bits, mix together and sprinkle across each bowl. Add a few sprigs of coriander and some freshly made croutons (optional) and serve.
This makes 4 large servings.
Some people add stale bread to gazpacho - I don't any more. Basically, it is used as a thickener, but I prefer just to use LOTS of veggies.
Calories (kcal) 113.8
Carbohydrate (g) 18.4
Protein (g) 4.7
Fat (g) 2.7
Fibre (g) 5.6
So, that where those tomatoes and peppers from the photos earlier today went.... (along with a half the contents of a crisper drawer)
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