National Picnic Day Recipe: Gazpacho Pots
17 April 2019
Keeping food warm is very difficult when transporting them outside, but luckily this delicious soup is best served refreshingly cold - perfect for sunny weather!
- Prep Time: 20 mins
- Total Time: 1 hour 20 mins (1 hour chill time)
Serves: 8
Category: Vegetarian,Soups, Stews & Casseroles,Lunch
Ingredients
- 2 peeled cucumbers, chopped into cubes
- 2 red bell peppers, chopped into cubes
- 2 green bell peppers, chopped into cubes
- 5 400g tins of chopped plum tomatoes
- 1/3 tube of garlic puree (or to taste)
- 4 finely chopped spring onions
- 3 x 50g crusty rolls, chopped (for best results, leave to go slightly stale)
- Sherry vinegar to taste
- 4 x tablespoons olive oil
- Salt and pepper to taste
- Large mixing bowl
- Blender
Method
- Mix cucumbers, peppers, tomatoes, spring onions and garlic in the bowl and add the sherry vinegar and olive oil. Season with salt and pepper and mix with hands, kneading and squeezing the bread.
- Cover the mixture and leave to chill in the fridge for at least half an hour.
- Put the contents of the bowl into the blender and blend until smooth. You can thin it down further and add to the taste by adding extra olive oil, salt, pepper, garlic or sherry vinegar.
- Cover and chill for another half an hour and you’re ready to go!
B&M Top Tip: Get hold of more crusty rolls to serve on the side, and pour the gazpacho into individual sealable pots or jars and place in a cool bag to safely transport.
B&M
