Gazpacho (Mediterranean Soup)
Origin Spain, which ever climate you are in gazpacho is great, it can be eaten hot or cold. Tomatoes are great source of vitamin, carrot and capsicums both have and fresh basil.
Great choice for a starter, kid’s meal and lunch! It’s easy to make can keep in fridge for up to three days or can be kept frozen. Vegan and Vegetarians can eat this soup and it is also gluten and wheat free.
3 x Mixed Capsicums (Peppers)
2 x tinned tomatoes
2 x garlic cloves
2 x Onions
1 x Carrot
20ml Olive oil
1 handful fresh basil
1 pint of vegetable stock
Seasoning (pinch of salt and ground pepper)
50 ml Red wine vinegar
3 oz Sugar
1. Slice of each 4 sides of the capsicum pepper and the bottom, dispose of the top. Then place them on the roasting tray and into the oven on 200c 13 minutes.
2. Press the garlic remove skin, chop bottom and finely chop, put olive oil into medium size saucepan on low heat range.
3. Peel and dice the onions, peel and grate carrot then place chopped garlic into hot pan. Keep moving the garlic foe 30 seconds then add the onions and carrot.
4. Fry for 3-4 minutes until onions become soft, add the tinned tomatoes and simmer for 2 minutes.
5. Slowly add the chicken stock 50 ml ever minute, keep stirring.
6. Once all the stock is added take the capsicum peppers from oven, remove outer skin then slice and add them to the soup.
7. Season and taste the soup, then take off heat and place in blender or use a hand blender, add the fresh basil and liquidize the soup until no lumps are left. Add the sugar and vinegar at the end.
8. If serving cold place on side then in fridge when cool, if serving hot place back into pan used and heat. Keep a little fresh basil for decoration before serving.