Have a souper summer! Easy gazpacho with cucumber garnish
Cool down or spice things up with these soups that are perfect for a sunny day.
Gazpacho served in chilled glasses with cucumber ribbons threaded onto cocktail sticks
Serves 6 as a starter or 12 in shot glasses
- 1 medium cucumber
- 500g (1lb 2oz) tomato passata
- 3 cloves of garlic, peeled and crushed
- 1 red pepper, roughly chopped
- 75ml (2½fl oz) extra-virgin olive oil
- 4tbsp sherry or red wine vinegar
- 1 sprig of fresh thyme
- 10 basil leaves
- Salt and freshly ground black pepper
Cut the cucumber in half, then using a potato peeler, pare away 6 long strips of the flesh and set aside for decoration.
Roughly chop the rest of the cucumber and place in a liquidiser or food processor.
Add the passata, garlic and red pepper and blend until finely chopped. Add the oil, vinegar and herbs and blend again. Season to taste.
Chill until ready to serve, pour into chilled glasses and serve with the cucumber ribbons threaded onto cocktail sticks.