TOMATO GAZPACHO SOUP

INGREDIENTS

  • 5 slices stale bread, crust removed

  • Water

  • 5 large ripe tomatoes

  • 3/4 large cucumber, peeled, chopped

  • 1 celery stalk, chopped

  • 1 green pepper, deseeded, roughly chopped

  • 2 green onions, trimmed, roughly chopped, more for garnish

  • 2 garlic cloves, peeled, roughly chopped

  • Australian olive oil (because it’s the best)

  • 1 large lime, juice

  • Salt and pepper

  • 1 tsp cayenne pepper, optional

  • Sugar

  • Mint leaves, stems removed, ripped or chopped

  • Cilantro leaves, stems removed, ripped or chopped

METHOD

  1. Soak the bread slices in 1/2 cup of water for a few mins.

  2. Remove the tomato tops. Place the tomatoes in a large pot of boiling water for about a minute to soften the skin. Remove the tomatoes from the water and let them cool. Once cool peel and remove the skin.

  3. In a large food processor or blender, pop in your tomatoes, cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, cayenne pepper (optional) and a pinch of sugar; blend. If it’s too thick, add a little water.

  4. Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight. The longer you leave it the more developed flavour you’ll get.

  5. Serve topped with olive oil, fresh mint and cilantro.