Читать книгу Lorraine Pascale’s Fast, Fresh and Easy Food - Lorraine Pascale - Страница 26

Red pepper, tomato & basil gazpacho with salt & pepper croutons

Every summer I book myself and the family on Britain’s favourite orange airline and head south to Spain. Circling high above Barcelona’s La Rambla, which leads down to the sparkling sapphire blue surf, I know that very soon I will be among the bustling throng of beautiful bronzed bodies, sipping on a bubbling cava, dipping hunks of just-cooked bread in hot sizzling oil full of garlicky prawns and diving my spoon into a perfect bowl of that intensely flavoured, cooling Spanish soup.

Time from start to finish: 15 minutes

Chilling time: 30 minutes in the freezer (or 1 hour in the fridge)

Serves: 4–6

Equipment: Blender or food processor, large jug, baking tray

Gazpacho

1kg ripe vine-ripened tomatoes

2 red peppers

1 garlic clove

½ bag of fresh basil

6 tbsp extra virgin olive oil

4 tsp sherry vinegar

A few shakes of Tabasco sauce

Pinch of sugar

5cm piece of cucumber

Handful of ice cubes

Croutons

1 ciabatta roll (about 90g)

Extra virgin olive oil

Salt and freshly ground black pepper

+ Preheat the oven to 200°C, (fan 180°C), 400°F, Gas Mark 6.

+ Roughly chop the tomatoes, halve and deseed the peppers, snapping them into a few pieces, and peel the garlic. Pick the leaves from the basil stalks, reserve a small handful for garnish and put the rest in a blender or food processor with the tomatoes, peppers and garlic. Then add the oil, sherry vinegar, Tabasco, sugar and some salt and pepper and blitz until as smooth as possible.

+ Taste, adding a little more Tabasco or seasoning if you think it needs it. Pour into a large jug, cover with cling film and put in the freezer for 30 minutes (or the fridge for 1 hour) to cool right down.

+ Cut the ciabatta up into bite-sized cubes, scatter them on a baking tray, drizzle with oil and season with salt and pepper. Bake in the oven for about 6 minutes.

+ Meanwhile, cut the cucumber into little cubes and set these aside.

+ Remove the croutons from the oven once they are crisp and golden and set aside until ready to serve.

+ When ready to serve, divide the soup between the serving bowls. Sprinkle the cucumber over, pop a few ice cubes in each one, scatter the croutons and reserved basil on top and drizzle with a little oil.