Gazpacho

This chilled soup is one of Spain's signature dishes - it combines many of the true flavours of summer for a blissful result.

Ingredients 

• 50g crustless day-old, white country-style bread, broken into pieces
•  125ml (1/2 cup) water
•  1kg ripe tomatoes, roughly chopped
•  1 (about 150g) Lebanese cucumber, peeled, roughly chopped
•  1/2 (about 130g) red capsicum, deseeded, roughly chopped
•  2 garlic cloves
•  125ml (1/2 cup) extra virgin olive oil (preferably Spanish)
•  60ml (1/4 cup) sherry vinegar
•  1/2 teaspoon salt, or to taste
•  1/2 teaspoon sugar, or to taste
•  1 ripe tomato, extra, deseeded, diced, to serve
•  1 Lebanese cucumber, extra, deseeded, diced, to serve
•  Extra virgin olive oil (preferably Spanish), extra, to serve

Method 

Step 1
Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soak. Use your hands to squeeze out any excess moisture from the bread. Place the bread in the bowl of a large food processor or blender.
Step 2
Add the tomatoes, cucumber, capsicum and garlic to the bread and process until well combined and almost smooth. Add the oil and vinegar, and process until well combined. Taste and add salt and sugar to season.
Step 3
Pass the soup through a sieve into a bowl and use a wooden spoon to press firmly to extract all the liquid. Discard the pulp. Cover and place in the fridge for 2 hours or until well chilled.
Step 4
Ladle the soup into small bowls, top with the extra diced tomato and cucumber, and drizzle with a little of the extra oil. Serve immediately.

Notes

Sherry vinegar is available from selected delis and specialty food stores. Red wine vinegar, although not traditional, can be used in its place, if desired.

Nutrition

Energy 1474kJ	Fat saturated 5.00g
Fat Total 29.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 16.00g	Dietary Fibre 5.00g
Protein 5.00g	Cholesterol -

Source:

http://www.taste.com.au/recipes/12275/gazpacho?ref=collections,spanish-recipes