GAZPACHO

SERVES 1 LARGE OR 2 SMALL PORTIONS

3 thick slices of white bread

ripe tomatoes, about 1 lb. 2oz.(500g)

1 small onion

1 garlic clove (optional)

1/2 inch (1.5cm) piece of fresh ginger

1 red pepper

1/2 cucumber

1 cup (250ml) tomato juice

1 tbsp. lime juice

2 1⁄2 tbsp. olive oil, plus extra if needed

1 tbsp. red wine vinegar

1 tsp. sweet smoked paprika

1/2 tsp. sea salt

freshly ground black pepper pinch of sugar

1 tbsp. finely chopped basil leaves

NUTRITIONAL VALUES

Calories: 817kcal
Fat: 75.2g (10.8g S.Fat)
Carbs: 41.1g
Protein: 7.4g
Sugar: 22.1g
Sodium: 913mg

METHOD

Remove the crusts from the white bread and cut it into rough cubes. Soak in lukewarm water. Cut an x in the base of each tomato, place it in a bowl, pour boiling water over it, and then blanch in iced water to cool it down. The skins should simply peel off. Peel, quarter, and remove the core and seeds. Peel and finely chop the onion, garlic (if using), and ginger.

Remove the core and seeds from the pepper by cutting it in half lengthwise. Peel the cucumber and cut it in half lengthwise, removing the core. Set aside about a quarter of the pepper and cucumber in very small cubes. Roughly chop the rest.

Squeeze out the bread cubes completely. Put the tomatoes, onion, garlic, ginger, roughly chopped vegetables, tomato juice, lime juice, oil, and vinegar in a food processor and puree until smooth. Season with paprika, salt, pepper, and sugar to taste. Add as much oil or water as needed to achieve the desired consistency of the soup. Allow for a 2-hour chilling period (or overnight). Separately package the soup and finely chopped vegetables, then scatter the vegetables and basil over the soup just before serving. Alternatively, simply combine everything before transporting.