Iced Salad Soup (Gazpacho)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/2 lb ripe tomatoes 2 medium-sized sweet long green peppers or ordinary peppers 2 small ridge cucumbers or 1 small green house cucumber
1 medium purple onion 1 clove garlic, chopped 4 tablespoons soft white breadcumbs
2 tablespoons red wine vinegar 4 tablespoons olive oil 1/2 teaspoon ground cumin (optional)
salt about 1/4 teaspoon cayenne pepper 700 ml/1-1/4 pints iced water
tomato juice (optional) GARLIC CROUTONS: 3 thick slices stale white bread 6 tablespoons olive oil
1 clove garlic, halved



1 Peel and seed the tomatoes. Halve the peppers and remove the seeds and the membrances. Peel the cucumbers. Reserve 1 tomato, 1 green pepper, 1 small ridge cucumber or half a greenhouse cucumber, and half an onion.
2 Roughly chop the remaining vegetables and puree them in a food processor with the garlic. Add the breadcrumbs, vinegar and oil and process briefly. Add the cumin if desired. Season to taste with salt and cayenne pepper. Pour into a bowl, cover and refrigerate for at least 2 hours. Dice the reserved vegetables and place in separate bowls. Cover and refrigerate until required.
3 FOR THE GARLIC CROUTONS: Remove the crusts from the bread and cut into 1 cm/1/2 inch cubes. Heat the oil and the garlic in a frying pan until hot; remove the garlic. Add the bread cubes and fry until crisp and golden, stirring often. Drain on kitchen paper.
4 To serve, pour the soup into a large glass or a pottery bowl and stir in the iced water or a combination of water and tomato juice if the tomatoes used were not fully flavoured. Garnish with s small amount od diced vegetables. Serve with bowls full of the remaining diced vegetables and the garlic croutons.

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