TOMATO GAZPACHO SOUP

The Sunday Telegraph (Sydney) - Stellar - - Delicious. On Sunday -

“If you pre­fer, serve this as a hot soup, gen­tly heated in a saucepan”

SERVES 4

750g 2 1 1 red cu­cum­ber,large roma cap­sicums,red tomatoes,onion, chopped chopped chopped chopped 3 Juice gar­lic of cloves,2 or­anges crushed 2 tsp ap­ple cider vine­gar 2 tbs sherry vine­gar ¼ cup (60ml) tomato sauce 150ml ex­tra vir­gin olive oil 5 thick slices sour­dough, roughly torn 150g goat’s cheese, crum­bled Basil leaves to serve Pre­heat tomato,gar­licvery smooth.in ovena cap­sicum,food Passto pro­ces­sor180°C. through cu­cum­ber,Place anda ne the onion­whiz sieve. un­til and and 100ml Whisk toma­too­live the oil, sauce orange whisk­ing­into juice, the con­stant­lyvine­gar­spuree. Add un­til then the sea­son. in­gre­di­entsChill. are amal­ga­mated, Toss the torn bread in the re­main­ing 50ml ex­tra vir­gin olive oil and place on a pa­per-lined bak­ing tray. Bake for 8-10 min­utes, turn­ing once, un­til golden and crispy. Di­vide the chilled soup among bowls. Serve topped with crou­tons, crum­bled goat’s cheese, basil leaves and freshly ground black pep­per. NU­TRI­TION • 15G PRO­TEIN • 11G SAT FAT • 33G CARB • 18G SUGARS • 465MG SODIUM • 590 CAL (2475KJ)

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