Starter
Cold Gazpacho Soup Served in Cucumber Cups
Ingredients
- 500 g tomatoes (peeled, seeded, coarsely chopped)
- 1 slice of white bread (crust removed)
- 1 cucumber (peeled, seeded, coarsely chopped)
- ½ small red onion (coarsely chopped)
- 2 cloves of garlic (minced)
- 1 green bell pepper
- 3 tbs extra virgin olive oil
- 2 tbs red wine or balsamic vinegar
- A dash of vodka
- Salt and pepper to taste
- Cucumbers for serving
Preparation
- Soak the bread in a small amount (few tablespoons) of water. Remove and gently “squeeze” out excess water.
- Place tomatoes in boiling water for 1 minute or until skin starts to split. Carefully remove and place in a bath of cold water to cool.
- Remove the skins and de-seed the tomatoes
- Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth, add a few tablespoons of tomato sauce to enhance the colour if needed
- Once gazpacho is completely blended, pour it into a large non-metallic bowl. Stir in the oil and vinegar. Add salt and pepper to taste.
- Add a dash of Vodka to taste
- Mix well, cover and refrigerate for at least 1 hour.
- Cut the cucumber into long rounds
- Hollow out the inside with a melon baller to create “shot glasses” in which to serve the soup
- Once the soup has chilled, pour into the cucumber cups
- Garnish the cups by using the balls of cucumber that were removed earlier during the hollowing process along with some fresh herbs.