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Spanish Gazpacho

Preparing time: 20 min
Chilling: at least 30 minutes, best 2-3 hours
3 large ripe fresh tomatoes
a kettle of boiling water
Large fresh and ripe tomatoes
Cut the stems off the tomatoes, core them and cross-cut at the bottom of each (do not cut them all the way through). Place the tomatoes in a bowl, pour the boiling water over the tomatoes. After 5 minutes remove the peel.
2 fresh cucumbers peeled
¼ small red onion peeled
½ fresh large red bell pepper de-seeded
1 tsp salt
1tsp cumin
1 tbls white wine or cider vinegar
VegetablesPlace all ingredients in the food processorAdd salt and cuminAdd the vinegar


Place the tomatoes, cucumber, pepper, onion in the food processor. Blend to a rough purée. Add the salt, cumin and vinegar. Taste and adjust salt and vinegar if necessary. 
Transfer the puree into a jag
Transfer the puree into a bowl or a jag, cover with cling film and refrigerate for 2-3 hours.
6 radishes
¼ small red onion peeled
½ fresh large red bell pepper de-seeded
1 small cucumber peeled
Cucumber cut into small cubesRadish cut into small cubes
Red onion cut into small cubesPepper cut into small cubes 
A handful of olives (Kalamata, green or black)
Extra Virgin Olive Oil
salami eg. Milano Salami
Cut radishes, red onion, bell pepper and cucumber into small cubes. Place each and olives into separate glass bowls/containers.
Gazpacho served with crackers Polly Eats LondonGazpacho served with Milano Salami Polly Eats London
Pour the gazpacho into bowls or glasses. Pour over each soup a splash of extra virgin olive oil. Serve with toppings, olives, fresh bread or crackers.
The recipe makes 800 ml of the gazpacho.


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