Gazpacho

Preparation : 25 min	Resting : 3 hr
Cooking : -	Equipment :
Difficulty :	Rating : 1 rates
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Serves 6 :

1.5	kg tomatoes
1	cucumber (300g)
½	red pepper (100g)
½	green pepper (100g)
2	spring onions
1	garlic clove, peeled
100	ml olive oil
2	tbsp balsamic vinegar
	Chilli powder
	salt, pepper

1	Blanch and seed the tomatoes, removing the stalks. Quarter the tomatoes. Set two of the firmest tomatoes aside for garnish. Peel, seed and slice the cucumber; set a quarter aside for garnish. Seed the peppers. Chop them and put half aside for garnish. Halve the spring onions; put half aside for garnish. Roughly chop the garlic.
2	Place all the chopped vegetables (except those for the garnish) in the metal bowl. Add the olive oil, and vinegar; season with salt and pepper, and run the SMOOTHIE programme. Cover the gazpacho with clingfilm and refrigerate for 3 to 6 hours.
3	Finely dice the garnish vegetables: tomatoes, onion, red and green pepper and cucumber; add a little salt.
4	Rectify the seasoning and add the chilli powder to taste. Serve the gazpacho in small bowls; drizzle with olive oil for decoration. Garnish each serving with diced cucumber, peppers, tomatoes, onion and croutons.

Chef’s tip

Serve the gazpacho with pan-fried croutons. Cut and dice slices of stale bread.
Heat a little olive oil in a frying pan, add the diced bread, and pan-fry until the croutons are golden and crunchy.

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