Summer's bounty gazpacho
Vegetable soup
Spanish cuisine
Gazpacho is a Spanish soup, served chilled - it's a great summertime dish, made with fresh raw vegetables.
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<br />It’s really simple, toss everything in a food processor, add a little olive oil and BAM! - It’s party time!
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<br />A great little number for entertaining, you can make it in advance of your soiree - actually, I prefer to serve it after a day or two when the flavours have really developed – it gets better every day, gazpacho soup will last in the fridge, in an airtight container, for a week.
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<br />If there’s any gazpacho leftover, you can use it as a pasta sauce, stirred into scrambled eggs, as a tomato base on pizza, a salsa with corn chips or as a base for stews and curries. Versatile!
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<br />If you don’t have gluten free bread you can use almond meal instead, and for those who are not coeliac, use your stale bread or a good sourdough.
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<br />Serve it in a bowl drizzled with olive oil, or into a tall glass and serve it neat.
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<br />You could get really crazy and serve it with prawns or crayfish tails - I served mine with chorizo, jalapeno and I made some goats cheese balls and rolled them in fresh basil as an accompaniment.
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