Friday - - Food -

Prep time 20 mins Chilling time 4 hours Serves 4 FOR THE SOUP 2 slices white bread 400ml tomato juice, plus ex­tra as needed 450g cherry toma­toes, cored 2 spring onions, chopped ½ large cu­cum­ber, peeled and diced 1 gar­lic clove, crushed 1 small red pep­per, cored, seeded, and diced 2 tbsp olive oil 2-3 tbsp red grape vine­gar TO SERVE 4 hard-boiled eggs 1 small red onion, finely chopped 1 red pep­per, cored, seeded, and finely diced Ex­tra-vir­gin olive oil For the soup, soak bread slices with tomato juice in a bowl. Com­bine the soaked bread, soak­ing juices, cherry toma­toes, spring onions, cu­cum­ber, gar­lic, red pep­per, olive oil and some salt and pep­per to taste in a food pro­ces­sor or blender. Blend on high un­til smooth and ad­just the sea­son­ing with red grape vine­gar and more salt and pep­per as needed; thin out the soup with more tomato juice or wa­ter, if de­sired. Pour into a bowl, cover, and chill un­til cold, about 4 hours. To serve, di­vide the gazpacho be­tween chilled glasses. Top with finely diced hard-boiled egg, red onion, red pep­per, a driz­zle of ex­tra-vir­gin olive oil, and some freshly ground pep­per, if de­sired.

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