Ken made it last Saturday, I liked it so much I had to make it.\u00a0 The basic recipe is Delia’s, I have adjusted vinegar, following Ken’s advice.<\/p>\n
I blanched 5 large tomatoes and peeled them, used only their flesh, discarded the seeds. Half a large red pepper, skin removed, a clove of garlic, about 10cm long piece of cucumber\u00a0 and a few leaves of basil all went into a blender. With all this about 2 tbsps of olive oil, 1 tbsp and a bit( I kept on tasting and adding) of white wine vinegar, salt, pepper and also- my personal touch- a splash of chili oil, that gave the soup a bit of a kick.<\/p>\n
Blended it all until nice and smooth, then chilled for 2 hours. Served with crusty bread, didn’t bother with croutons. Nice, light supper eaten in the garden after a hot, productive day.\u00a0 Will be done again.<\/p>\n
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Ken made it last Saturday, I liked it so much I had to make it.\u00a0 The basic recipe is Delia’s, I have adjusted vinegar, following Ken’s advice. I blanched 5 large tomatoes and peeled them, used only their flesh, discarded the seeds. Half a large red pepper, skin removed, a clove of garlic, about 10cm … Continue reading Gazpacho.<\/span>