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- For the Soup:
- Put tomatoes, cucumber, peppers and garlic into a large bowl, keeping a little of each aside to garnish.
- Mix in the breadcrumbs, tomato purée, wine vinegar, olive oil.
- Add a few drops of Tabasco, to taste, and stir thoroughly.
- Transfer half the mixture to blender or food processor. Add about 300ml (1/2 pint) water and process until smooth.
- Transfer to a large bowl. Purée the remaining half of the mixture with 300ml (1/2 pint) water. Add to the puréed soup and stir well. Season to taste.
- Cover the bowl and refrigerate for at least 2 hours.
- For the Goat's Cheese balls:
- In the meantime, prepare the garnish by mixing the olives and chives together
- Take a small spoonful of Chèvre blanc and gently roll in the palm of your hand to form a little ball.
- Roll the cheese balls in the olive and chive mixture, to coat. Chill until ready to serve.
- To serve, add a little ice to the Gazpacho and top with the goat's cheese balls and chopped vegetables
- Delicious served with with toasted bread.
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For the soup:
700g ripe tomatoes (skin removed and roughly chopped)
1 cucumber, peeled and chopped
1 red pepper, halved, cored and deseeded
1 yellow pepper, halved, cored and deseeded
3 garlic cloves, peeled and chopped
225g fresh wholemeal breadcrumbs
1 tbsp tomato purée
4 tbsp wine vinegar
6 tbsp olive oil
Tabasco (to taste)
600ml (1 pint) water
salt and pepper
For the garnish:
200g Chèvre blanc (rind removed)
12 black olives (pitted and finely chopped)
2 tbsp chives (finely chopped)
Make the soup the night before for an even more aromatic taste. This will leave you with more time on the day of eating - so why not make a fresh loaf of olive bread to accompany it?
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