Gazpacho

serves 6
ingredients
2 large garlic cloves
1 egg yolk
1 thick slice bread, crust
removed
90ml/3fl oz olive oil
450g/1lb canned whole peeled
plum tomatoes
900g/2lb ripe tomatoes,
deseeded and chopped
1 large onion, choped
1 cucumber, peeled and
chopped
2 red peppers, seeded and
chopped
1 tablespoon tomato purée
sea salt and freshly ground
black pepper
2 lemons, cut into wedges,
to serve
• Put the garlic, egg yolk and bread
in a blender or food processor.
With the motor running, slowly add
the oil in a thin steady stream until
the mixture turns to mayonnaise.
• Add the chopped tomatoes, onion,
cucumber, peppers and tomato
purée in batches, and continue
blending until smooth.
• Season with salt and pepper to
taste, and chill in the refrigerator
until ready to serve.
• Just before serving, check the
seasoning and adjust if necessary.
Serve cold with lemon wedges for
squeezing over.