Читать книгу Home Cooking - Rachel Allen - Страница 66

Gazpacho is a classic chilled summer soup from Spain. It reminds me of the many happy holidays I’ve had in Mallorca.

800g (1¾lb) ripe tomatoes (about 3–4), quartered

1 red pepper, deseeded and roughly chopped

½ large cucumber, peeled and roughly chopped

8 spring onions, trimmed and roughly chopped

8 tbsp extra-virgin olive oil, plus extra for drizzling

2 tbsp sherry vinegar or red wine vinegar

Squeeze of lemon juice

2 cloves of garlic, peeled

2 tsp caster sugar

Salt and freshly ground black pepper

1 Place all of the ingredients in a blender and blitz until smooth. Check the seasoning and add a little more sugar if necessary. Push the soup through a fine sieve over a large bowl, cover and place in the fridge to chill before serving.

2 Ladle into bowls and drizzle over a little olive oil. Serve with your choice of toppings from below, placing little bowls of them on the table for each person to add to their own soup.