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Byline: Sara Sinclair

GAZPACHO 4 100g slightly stale crusty white bread, for 20 mins in cold water GET diced soaked pepper, 1kg very ripe tomatoes, and 1 green 1 ripe red pepper and diced deseeded cucumber, 1 medium and diced peeled peeled 2 cloves of garlic, and crushed 150ml extra virgin olive oil vinegar 2 tbsp sherry Salt, to taste - see method Garnishes I'm writing this in Majorca, where I'm staying at the home of a good friend. She has an amazing kitchen, and there is always an outdoor food market running somewhere on the island.

It's a perfect opportunity to experiment with fresh, local ingredients.

Today we are making a gazpacho, which is wonderful here, but also good in Scotland to use up a seasonal glut of tomatoes, home grown or otherwise. Feel free to make it your own by adding or removing ingredients.

Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender.

Squeeze out the bread, tear it roughly into chunks, and then add to the mixture.

Now blend until smooth, then add the salt and vinegar to taste and stir well. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.

You can add ice cubes now if the weather is hot, then serve with garnishes of your choice.

I like iced black olives, hard-boiled egg and small pieces of cucumber and pepper.

Mint or parsley also works, or you can try spring onion, cubes of Spanish ham and so on.

Delicious and easy.
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:Aug 18, 2012
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