Gazpacho

Ingredients

• 300g cucumber (½)
• 340g large plum tomatoes (4)
• 50g spring onions (3)
• 250g deseeded red bell peppers (2)
• 10g bunch of parsley
• Small bunch of mint
• 3 sprigs of basil
• 1 clove of garlic
• 5g piece of ginger (about a thumbnail sized piece)
• 1 tablespoon of tomato purée
• Juice of half a lemon
• A few drops of Tobasco sauce
• 2 dashes of Worcestershire sauce
• For the garnish:
• 70g cucumber (5cm length piece)
• 60g red bell pepper (&frac

Preparation Time: 20 minutes + 1 hour chilling
Cooking Time: N/A
Serves: 2

Method

1. Put all the ingredients into a liquidizer and blend until smooth.
2. Pour into a sieve and push the contents through into a bowl.
3. Put the bowl into a freezer for at least one hour (the soup should be very cold). Then season the soup heavily with salt & pepper.
4. For the garnish, cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and finely dice the flesh. Deseed the red pepper and finely dice it.
5. Ladel the soup into bowls and sprinkle over a mixture of the red pepper and cucumber and, optionally, a sprig of basil.
6. Serve.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.

Notes