Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 33

This unashamedly easy version of gazpacho is perfect for hot, lazy days. If you keep a can of tomatoes in the fridge in the summer you can rustle it up in a matter of moments. It’s nice served with some country-style bread or crunchy croûtons.

SERVES 6

1 large onion, cut into rough chunks

2 large garlic cloves, crushed

2 x 400g cans chopped tomatoes in juice

4 tbsp olive oil

2 tsp red wine vinegar

salt and freshly ground black pepper

TO SERVE

about 10cm (4in) cucumber, diced

1 small green or red pepper, deseeded and finely chopped

1 tbsp chopped fresh chives

1 tbsp chopped fresh mint

croûtons (made by frying cubes of 3 slices of bread in olive oil and cutting into small dice)

Purée the onion, garlic and tomatoes in a blender or food processor. Stir in the olive oil, vinegar, some salt and a grinding of pepper and blend again.

Pour into a bowl or jug and chill.

Just before serving, stir the cucumber, pepper and herbs into the soup, then pour into individual bowls and hand round the croûtons separately.