Enjoy memories of Spanish holidays – in your own back garden. This icy cold summer soup is incredibly quick to make, though you will have to prepare it a few hours in advance to give it time to chill thoroughly.
- 1 small Red Tractor red onion, roughly chopped
- 1 garlic clove, crushed
- 1/2 Red Tractor cucumber, roughly chopped
- 1 small Red Tractor green pepper, deseeded and roughly chopped
- 2 tsp balsamic vinegar
- 1 tsp Red Tractor Silver Spoon caster sugar
- 1 tbsp vegetable stock powder, dissolved in 3 tbsp hot water
- 3 tbsp tomato puree
- 300ml /1/2 pint chilled water
- 600ml/1 pint tomato juice, chilled
- Tabasco sauce, to season
- Salt and freshly ground black pepper
- Finely chopped Red Tractor red onion, cucumber and pepper, to garnish
Put all the ingredients, apart from the Tabasco, seasoning and garnishes into a blender or food processor. Blend until smooth. (You may have to do this in batches). Cover and chill for about 3 hours until icy cold, or overnight if you prefer.
Season the soup with Tabasco sauce, salt and pepper. Ladle into chilled bowls and sprinkle red onion, cucumber and pepper on top.
Cook’s tip: Season the soup with Tabasco sauce, salt and pepper. Ladle into chiFor a summer party, serve tiny glasses of chilled Gazpacho as a smart canapé to start your meal.led bowls and sprinkle red onion, cucumber and pepper on top.