Gazpacho is a classic summer dish originating from Andalucía in Southern Spain. A peasant dish made with basic ingredients it is best made in the height of summer when the main ingredients are at their ripest and most flavoursome. Served chilled it is a refreshing dish on a hot summer evening.
100g slightly stale crusty white bread (I used Volare Sourdough)
1kg very ripe tomatoes, diced
2 red capsicums, deseeded and diced
1 medium cucumber, chopped
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste
Soak the bread in cold water for 20 minutes.
Squeeze out the bread and add to the diced tomatoes, capsicum, cucumber, crushed garlic and olive oil in a food processor or blender. Blend until smooth, and then add the salt and vinegar to taste and stir well.
Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.
Serve with a couple of bagel crisps or homemade crostini topped with an avocado salsa.
To make the avocado salsa simply mix equal quantities of chopped avocado, capsicum, cucumber, tomato and red onion.