Gazpacho

By adriennehannis

Ingredients

• 1 onion, chopped
• 2 sliced white bread, crusts removed
• 2 red bell peppers, seeded and diced
• 6 inches cucumber, peeled
• 1 garlic clove, crushed and chopped
• 4 celery stalks, diced
• 2 3/4 cups tomato passata
• 3 tablespoons olive oil
• 1/2 tablespoon white wine vinegar
• a dash of Tabasco sauce
• sea salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Put the onion in a blender and work to a fine dice. Tear or dice the bread into pieces and add to the blender with the peppers, cucumber, garlic, and celery. Blend until finely chopped.

Add the passata, olive oil, vinegar, Tabasco, salt, and pepper to the blender. Add 1 1/4 cups water, and blend for 3 minutes.

Chill the soup overnight until very cold, then transfer to a thermos flask and keep in the fridge until ready to serve.