Jo Pratt's Iced Gazpacho Soup with Herb Croutons

Name: Jo Pratt's Iced Gazpacho Soup with Herb Croutons
Yield: 8
Cuisine: Spanish
Ingredients: 1kg ripe plum tomatoes.quartered and seeds removed; 1 Spanish onion. roughly chopped; ¾ cucumber (about 20cm); 1 large red pepper. quartered; 3 cloves of garlic. crushed; 2 thick slices of old white bread. crusts removed; 750ml passata; 4 tbsp extra-virgin olive oil. plus extra for drizzling; Dash of Tabasco sauce; 1 ½ tbsp sherry vinegar (or white wine vinegar); Sea salt and freshly ground black pepper; 1 tbsp chopped flat-leaf parsley; Ice cubes. to serve; 4 thick slices of white bread; 3 tbsp olive oil; 2 tsp mixed dried herbs; 1 tsp sea salt

Over a year ago 3,680 views

Serves: 8

Spanish Soup ☀️ Summer

Ingredients

1kg ripe plum tomatoes.quartered and seeds removed
1 Spanish onion. roughly chopped
¾ cucumber (about 20cm)
1 large red pepper. quartered
3 cloves of garlic. crushed
2 thick slices of old white bread. crusts removed
750ml passata
4 tbsp extra-virgin olive oil. plus extra for drizzling
Dash of Tabasco sauce
1 ½ tbsp sherry vinegar (or white wine vinegar)
Sea salt and freshly ground black pepper
1 tbsp chopped flat-leaf parsley
Ice cubes. to serve
4 thick slices of white bread
3 tbsp olive oil
2 tsp mixed dried herbs
1 tsp sea salt

Accompaniment

Method

1
Preheat the oven to 220&#730,,,C/gas 8. Place the tomatoes, onion, 3/4 of the cucumber, 3/4 of the pepper, garlic, bread, passata, olive oil, Tabasco and sherry vinegar in a blender and whizz until smooth. Season, then chill in the fridge for 1 to 2 hours.

Remove the crusts from the bread and cut into 1cm-thick strips, then cut each in half to give you small fingers. Toss with the olive oil, herbs and salt.

Tip onto a baking tray and bake in the oven for 10 to 12 minutes until golden and crunchy and leave to cool.

Remove the soup from the fridge – add a little cold water if it’s too thick. Cut the remaining cucumber and pepper into small cubes and mix with the parsley.

Ladle the soup into bowls. Add an ice cube or two to each one and spoon some of the cucumber and pepper into the middle. Drizzle a little olive oil around the outside, add a twist of pepper and serve with the croutons.