A TASTE OF SPAIN
Savour the flavour of an Andalusian gazpacho soup, green omelette, and tapenade and courgette bites
Andalusian Style Gazpacho
By Gonzalo Baró, from Vegan Recipes From Spain
Serves 4 | Prep 15 mins
INGREDIENTS
• 1.2kg (2lb 10oz) very ripe tomatoes
• 1 green pepper
• 1 garlic clove
• 1 cucumber
• 80ml (3fl oz) fruity Spanish olive oil
• 3 tbsp sherry vinegar
• salt
• 1 slice of white bread (optional)
• 1 small onion
METHOD
1 Remove the stems from 1kg (2lb 3oz) of the tomatoes and coarsely chop.
2 Remove the stem and seeds from the pepper and coarsely chop. Peel the garlic clove.
3 Cut off a third of the cucumber and set aside for the garnish.
4 Peel the remaining cucumber, then combine with the chopped tomatoes, pepper, garlic, oil, vinegar, salt and, optionally, a slice of bread (for a firmer consistency) in a blender. Purée until smooth.