Chilled Summer Soup

Chilled Summer Soup

Gazpacho, or chilled soup is a delicious, refreshing, tasty lunch or light dinner to enjoy in the hot weather - it’s full of fresh flavour and all it takes is a little chopping and blending. We’ve topped it with freshly chopped onion and cucumber to add a little crunch but its also lovely served with big crunchy croutons!

 

You’ll need a freestanding blender or a hand blender and a tall jug.

 

For the soup:

1 slice of bread, roughly chopped

1 clove of garlic, peeled and halved

1/2 a cucumber, roughly chopped

1/2 a white onion, peeled and roughly chopped

300g / 2 big handfuls of tomatoes, roughly chopped

2 Romano peppers or about 10 sweet bite peppers, de-seeded and roughly chopped

2 tablespoons of apple cider vinegar, red wine vinegar or white wine vinegar

4 tablespoons of olive oil

Sea salt

 

Topping:

1/2 a cucumber

1/2 white onion

A pinch of sea salt

1 tablespoon of cider vinegar

 

Method:

 

1. Prep your ingredients and have them all ready on a board.

2. In a blender, add the bread followed but the garlic, cucumber, onion, tomatoes, peppers, cider vinegar, olive oil, a good pinch of salt and then pour in 1 cup of fresh cold water.

3. Blend the ingredients until everything is smooth, or the consistency you prefer.

4. Put the soup in the fridge to chill as sometimes the heat from the blender can warm it up a little.

5. Prep the topping ingredients by finely chopping the cucumber and onion. Put it in a bowl, sprinkle over a good pinch of salt and pour over a splash of cider vinegar.

6. Pour the chilled soup in cold glasses or bowls, sprinkle over a spoonful of the topping, drizzle over olive oil and serve!