Raw  Tomato Basil          Soup

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A refreshing cold tomato soup to enjoy in hot summer weather

Classic Tomato Gazpacho

Ingredients:

Tomatoes

Basil

Extra virgin olive oil

Parsley

White wine vinegar

Sherry vinegar

Red bell pepper

Clove garlic

Shallot

Cucumber

1

Boil the kettle, and place the tomatoes in a bowl of boiling water for a few minutes to loosen the skins.

2

         Cut the cucumber into chunks, keeping a handful back and finely dicing for your garnish. Finely dice the bell pepper and shallot.

3

         Sprinkle some salt over the garlic and crush it into a paste using the back of a knife or spoon.

4

                Remove the tomatoes carefully with a slotted spoon, slide the skins off and cut them in half to scoop out the seeds being sure to preserve as much flesh as you can

5

                 Place the tomatoes in a blender with the garlic, cucumber chunks, sherry vinegar, white wine vinegar, half the basil and a generous glug of olive oil and blend until smooth. Chill in the fridge for an hour.

6

                 Pour the gazpacho into bowls and top with the finely diced shallot, bell pepper, cucumber and some chopped basil and parsley, plus an extra drizzle of olive oil.

7

                Season to taste and serve.

ENJOY

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