Ingredients
- 1 kg extra ripe tomotos, halved and cored
- 1 small cucumber
- 1 medium green capsicum, pith and seeds removed
- 1 small red onion
- 2 large cloves of garlic peeled
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- Pinch sea salt
- Pinch freshly cracked black pepper
- 1/2 teaspoon cumin
- 1 extra thick slice of stale white bread soaked in water, crusts removed
- 2 additional slices of white bread to make croutons
- Slices spring onion to garnish
Combine all ingredients in a food processor or blender and puree for 2 minutes or until gazpacho is super smooth.
Place in refrigerator in a sealed container and chill for a couple of hours until super chilled.
Serve soup while it’s cold in a chilled serving bowl with homemade toasted croutons, sliced spring onions and a swirl of olive oil.
Croutons can be made with cubes of stale bread sprayed all over with olive oil spray and baked in the oven until golden and crispy.
Swirl with cream before you add the croutons for a non vegan version.
By: Chrissy Rob
