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GAZPACHO (RAW)

Prep/Cooking Time: 0-15 Minutes

Serves 2

 

Ingredients

• 110g Red bell pepper
• 110g Yellow bell pepper
• 160g Cucumber
• 260g Ripe tomatoes (vine or other)
• 50g Red onion
• 45g Cider vinegar
• 60g Olive oil
• Salt
• Black pepper
• Bread to serve on the side

Instructions

• First wash all the salad and vegetables and pat dry
• Peel the red onion and roughly chop, place in a jug or deep bowl
• Core and de-seed the bell peppers and cut them into small pieces (pieces small enough to be blended)
• Add the peppers to the onions 
• Now take the tomatoes and the cucumbers and roughly chop them seeds and all
• Once all the ingredients are chopped add to the mix the vinegar and olive oil
• Next take a stick blender and pulse the motor whilst pushing down on the vegetables
• You need to repeat this for a couple minutes or until there is enough liquid created for the blades to submerse and create a rough pulp
• The pulp will be nice and thick this is exactly how you want it
• You don't want pieces of vegetable but you do want to be able to see the vegetables speckling the soup.
• Once the correct consistency is achieved season with salt and black pepper
• to serve spoon into a dish and top with a few torn pieces of fresh bread
• Drizzle with olive oil and finish with a grind of black pepper