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gazpacho |
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| Ingredients -
Serves 6 |
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Method |
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1.5kg ripe tomatoes
1celery head
1 small red onion
1 tbsp lemon juice
A handful fresh basil leaves
A handful fresh parsley
Salt and freshly ground pepper |
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Blanch the tomatoes in hot water. Then peel them and pass
them through a mouli to get a fine puree. If you do not have
a mouli, after peeling them, dessed them and chop them in
a food processor and then pass through a sieve.
If your puree is too thick, add some cold water.
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Season with
salt and freshly ground pepper and stir in the lemon juice.
Cover and refrigerate. Clean the celery and cut the sticks into
cubes. Peel the onion and cut into rings. Add them to the soup
and return to the fridge. Just before serving add some ice cubes
and garnish with parsley and basil leaves. Serve with oven baked
olive oil croutons to make it a real authentic Latin dish. |
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| Before you place tomatoes in water, take
a knife and lightly cut a cross on top of the tomato.
This will help the peeling process. |
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