Operation Manual

39
Soups
Great Gazpacho
Makes 2 cups of soup
Ingredients
½ cucumber, peeled, seeded and cut into quarters
1 red bell pepper, cored, seeded and cut into quarters
2 plum tomatoes, seeded and cut into quarters
½ red onion, cut into quarters
2 garlic cloves
4 tbsp tomato juice
2 tbsp white wine vinegar
2 tbsp good olive oil
½ tsp salt
½ tsp freshly-ground black pepper
Crème fraîche (optional)
Garlic toast (optional)
1. Place all the ingredients, except for the white wine vinegar and salt and pepper,
into the Tall Cup.
2. Blend until puréed using the Cross Blade. Then stir in the salt, pepper and
vinegar to taste. Mix well and chill before serving.
3. The longer gazpacho sits, the more the flavours develop.
Optional: Garnish with a dollop of crème fraîche and serve with garlic toast.