This Spanish summer starter is a light and refreshing crowd pleaser.
Serve in small bowls with a drizzle of olive oil and a sprinkle of torn basil leaves.
1 red onion, peeled and diced
2 garlic cloves, finely chopped
1 red pepper, deseeded and chopped
1 medium cucumber, peeled, deseeded and chopped
600g (~4 large) ripe tomatoes, deseeded and chopped
1 slice white bread, crusts removed and torn
250ml vegetable stock, cooled
3 tbsp olive oil
3 tbsp red wine vinegar
1 tsp Tabasco
Add all the ingredients apart from the cooled stock.
Put the lid on and select SMOOTH+ function, press and hold the SELECT button, allow to blend for 1 minute, open the lid and check consistency of the Gazpacho. Replace lid and repeat if too chunky.
Pour into a bowl and add stock, season, cover bowl and chill for at least 2hrs.
To serve, pour into bowls and sprinkle with a few torn basil leaves.