- 5lb peeled tomatoes
- 3peeled cucumbers
- 9cloves garlic
- 70ml red wine vinegar
- 4small red chillies
- 150ml olive oil
- 1.5 litres tomato juice
- 1.5 litres water
- 3 tbsp groun cumin (or 1.5 whole cumin seeds)
- 6 red peppers, peeled
- 12 slices bread -no crusts
- 1 tbsp oregano
- 12 basil leaves
Gaspacho
Ingredients
Method
Roughly chop all ingredients, and mix well. Leave for 24 hours for flavours to break down.
Season with salt and pepper, then blitz well. Pass through a coarse chinois, and chill again.
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