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Preparation time:
15 minutes
Cooking time:
none
Serves:
4
Calories:
85
(per serving)
Fat:
1
g (per serving)
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Ingredients
Preparation time: 15 minutes plus chilling time
½ green cucumber
1 red cucumber
2 slices of day old bread
1 garlic clove
2 x 14oz/396g cans of chopped tomatoes
2 tbsp tomato puree
4 tsp white wine vinegar
4 spring onions to garnish
Salt and freshly ground black pepper
8 – 12 ice cubes
Cut half the cucumber and pepper into tiny dice and reserve. Put the remainder into a blender. Cut the crusts from the bread. Put the garlic and the bread into the blender with the tomatoes, tomato puree, vinegar and 8 tbsp water and process until smooth. Transfer to a bowl and chill for at least 2 hours. Finely slice the spring onions and set aside for garnish. Season the gazpacho with salt and pepper and add the ice cubes. Serve at once with the spring onions and remaining cucumber and pepper, served separately in small bowls.
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