Tomato Gazpacho Soup
- 5 slices stale bread, crust removed
- 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
- Mint leaves, stems removed, ripped or chopped
- Cilantro leaves, stems removed, ripped or chopped
Soak the bread slices in 1/2 cup of water for a few mins.
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.
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.
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.
Serve topped with olive oil, fresh mint and cilantro.