
Gazpacho AndaluzRecipe by Chef Heidi Fink Prep time 15 mins Cook time 5 mins Ready in 20 mins Yield makes 4 cups This smooth, refreshing soup is perfect on a hot summer day, and makes the best out of late summer produce. Ingredients Soup 560 g (1-1/4 lb) fresh ripe tomatoes (about 6) 120 g seeded green bell pepper (about 1 medium) 130 g peeled fresh cucumber (about 1/2 a long English cuke) 2 cloves garlic, peeled 56 g (approx 1 cup) crustless white bread (pref French or Italian style) 60 ml (1/4 cup) cold water 60 ml (1/4 cup) good quality extra virgin olive oil 5 ml (1 tsp) salt 10 ml (2 tsp) white wine vinegar Garnish finely chopped cucumber finely chopped fresh tomato finely chopped sweet onion finely chopped bell pepper extra virgin olive oil Optional - finely chopped hard boiled egg Directions SOUP: Chop all the ingredients into chunks and place in a blender. Puree until smooth. Taste for seasoning, adjusting the salt, oil, and vinegar as desired. Feel free to add a pinch of sugar if your tomatoes were not very ripe. Pour the soup into a container and chill while preparing the garnishes. GARNISH: Serve each bowl of soup with a spoonful of one or more of the garnishes sprinkled on top. Drizzle with olive oil and serve

Gazpacho AndaluzRecipe by Chef Heidi Fink

This smooth, refreshing soup is perfect on a hot summer day, and makes the best out of late summer produce.

SOUP: Chop all the ingredients into chunks and place in a blender. Puree until smooth.
Taste for seasoning, adjusting the salt, oil, and vinegar as desired. Feel free to add a pinch of sugar if your tomatoes were not very ripe.
Pour the soup into a container and chill while preparing the garnishes.
GARNISH: Serve each bowl of soup with a spoonful of one or more of the garnishes sprinkled on top. Drizzle with olive oil and serve