5 slices white bread
1 clove garlic, crushed
1/3 cup olive oil
1/8 cup 30ml red wine vinegar
1kg or 4 large ripe tomatoes, peeled, chopped, generally I don’t peel.
2 medium (340g) Lebanese cucumbers, peeled, chopped
1 medium (200g) red pepper, chopped
1 medium (170g) red onion, chopped
1/3 cup (80ml) orange juice
1 small (100g) red onion finely chopped, extra.
1 small (150g) red pepper, finely chopped, extra
1 small (130g) Lebanese cucumber, seeded, finely chopped, extra
1 tablespoon of chopped parsley
12 ice cubes
1 slices white bread
2 tablespoons of olive oil
- Trim and discard crusts from the bread tear into pieces. Combine bread, garlic, oil and vinegar in medium bowl, stand 30 minutes.
- Blend or process bread mixture with tomatoes, cucumber, pepper, onion and juice until smooth. Press mixture through fine strainer; discard pulp. Cover, and refrigerate 3 hours or overnight. Just before serving, top soup with extra onion, extra pepper and cucumber plus parsley, ice cubes (if desired) and croutons.
Trim and discard crusts from bread, cut into small cubes. Heat oil in small pan, add bread cubes, stir until just brown and crisp; drain on paper towel.
Soup is better if made a day ahead so the flavours blend together. The croutons can be made ahead of time also and stored in an air tight container.
Can’t freeze Gazpacho.