Gazpacho

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Soup

Key Ingredients:

Chilled and refreshing, this soup is sure to rejuvenate you

Ingredients

Medium tomatoes, blanched, peeled and finely chopped 6
Medium green capsciums, finely chopped 2
Medium cucumbers, peeled and finely chopped 2
Medium onion, finely chopepd 1
Garlic cloves, finely chopped 3
Bread slices, edges trimmed 2
Olive oil/Vegetable oil 3 tbsps
Vinegar (sirka) 2 tbsps
Salt to taste
Bread slices, cubed and deep fried (croutons) 2

Methods

Put tomatoes, green capsicums, cucumbers, onion and garlic in a mixer and grind to a thin smooth paste (ensure that there are no lumps).
Soak the bread slices in 2 tbsps water, squeeze dry and tear into pieces. Add the pieces to gazpacho in the mixer and grind. Transfer into a bowl.
Add 1 cup of water to make the gazpacho thin and add olive oil, vinegar and salt. Mix well.
Cover the gazpacho with a plastic wrap or lid and chill in the refrigerator for 1 hour.
Pour into serving bowls, top with croutons and serve cold.

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