Gazpacho Soup. This cold Spanish-influenced tomato and vegetable soup is the perfect light meal for a warm summer evening.
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g ripe tomatoes
2 cups cucumber, diced
2 cups tomato juice
2 tbsp lemon juice
1 tbsp worcestershire sauce
½ to 1 tsp tabasco sauce
extra-virgin olive oil, to serve
croutons, to serve
cucumber (extra), diced, to serve
- Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Cool and set aside.
- Using a sharp knife, cut a small cross on the base of tomatoes. Put tomatoes in a large bowl and cover with boiling water. Stand for 1–2 minutes or until skins begin to peel from tomatoes. Drain and rinse under cold water to stop the cooking process. Peel tomatoes and roughly chop.
- Put onion mixture, tomatoes, cucumber, tomato juice, lemon juice, worcestershire sauce and tabasco sauce in a large food processor. Puree until a smooth soup forms. Transfer to a large bowl. Cover and refrigerate.
- Serve chilled soup in bowls topped with a drizzle of extra-virgin olive oil, croutons and diced cucumber (extra).