Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 15

Under no circumstances make this soup at any other time than in high summer, or it will be flavourless and very disappointing. Gazpacho is a very personal soup and everyone who makes it has their own recipe. This is mine, which is very quick and easy to make and is also very healthy.

Ideally, make the soup a day before you need it and keep in the fridge so the flavours can develop. Serve straight from the fridge with 1cm/¹/₂ inch slices of French bread brushed with olive oil and baked in the oven at 180°C/350°F/GM4 for 10 minutes.

1 green pepper, deseeded

1 red pepper, deseeded

¹/₂ cucumber

3 tbsp tarragon vinegar (or white wine vinegar)

3 tbsp good-quality extra virgin olive oil

10g pack of fresh tarragon, leaves only, finely chopped

400g/14oz ripe tomatoes

1 red onion, peeled

1 mild red chilli, deseeded

1 garlic clove, peeled

750ml/1¹/₄ pints good-quality tomato juice

salt and black pepper

6 ice cubes to serve

Serves: 6

Prep time: 30 minutes plus chilling, preferably overnight

1 First, reserve one quarter of each green and red pepper and a 2cm/3/4 inch slice of the cucumber. Put into an airtight container and keep in the fridge until just before serving the soup. When you are ready to make the garnish, finely chop these vegetables and place in a small bowl with 1 tablespoon of the tarragon vinegar and 1 tablespoon of the oil. Stir the chopped tarragon through and set to one side.

2 To make the soup, put the tomatoes, the remaining green and red peppers and cucumber, the onion, chilli and garlic in a food processor and roughly chop. Pour in half the tomato juice and process for a couple of minutes until the vegetables are finely chopped.

3 Add the remaining tarragon vinegar and oil and blitz for a few seconds. Season well with salt and pepper and taste. Pour into a large bowl, stir in the rest of the tomato juice and put in the fridge to cool thoroughly for up to 24 hours. (If you need the soup in a hurry, place in the freezer for 30 minutes instead.)

4 When ready to serve, pour the soup into six bowls and divide the chopped garnish between each bowl. Finally, add an ice cube to each and serve.