This is more or less the recipe from Elisabeth Luard’s Cooking of Spain (Sainsbury book)Looking at this, the first recipe I had for gazpacho, I realise that I rarely stick to it precisely. I sometimes substitute bottled red peppers for the green pepper, for example and may add sweet smoked paprika. I sometimes use tinned tomatoes too
The author says that the onion can be omitted if the soup is not to be eaten up the same day, as the onion may begin to fement a little.
1 ½ slices day-old bread
300ml (1/2 pt cold water
1 tbsp wine vinegar
1 clove of garlic
½ small or ¼ large cucumber
500g (1lb) ripe tomatoes
1 green pepper
½ large Spanish onion or 1 onion
1 tbsp olive oil
150ml (1/4 pt) tomato juice or water
salt and pepper
Pour the vinegar and a few tables spoons of the cold water onto the bread with the garlic and leave for 10 minutes.Dice the cucumber and chop the tomatoes roughly. De-seed and
chop the pepper roughly. Chop the onion. Put aside a quarter of the chopped vegetables to one side in separate dishes.
Liquidize/process the soaked bread and garlic, the rest of the chopped vegetables and the olive oil. Add the tomato juice or water until you get the consistency you want. Season and chill.
Serve garnished with the unprocessed chopped vegetables, chopped hard-boiled egg and croutons fried in olive oil.
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