A favourite right now is gazpacho, the tomato-based soup, which originates from Spain and can be served cold during summer and autumn. It's cool and refreshing, perfect for these hot Indian summer days.
Ingredients
| 6 | Large ripe tomatoes (Main) |
| 2 | Garlic cloves |
| 2 | Red peppers, seeds removed |
| 1 | Green pepper, seeds removed |
| 1 | Small red onion, chopped roughly |
| 1 | Telegraph cucumber |
| ¼ cup | Olive oil |
| 2 Tbsp | Red wine vinegar |
| ¼ cup | Basil leaves |
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Directions
- In a blender place the tomatoes, garlic, one and a half red peppers and the green pepper, half the red onion and cucumber. Blend until as smooth as you can get it.
- Pour through a coarse sieve into a large bowl. Discard bits in the sieve. Stir through olive oil and vinegar. Refrigerate until well chilled.
- Cut the rest of the red pepper, onion and cucumber in small dice, season and stir through basil.
- Serve gazpacho in bowls. Top with a spoon of diced vegetables and one large crouton or a few smaller ones on top.
