Ingredients
1 Cucumber
2 X 175g Minicaps Baby Capsicums
1kg Ripe Plum Tomatoes
2 Garlic Cloves
2 Spring Onions
75g Stale Crusty White Bread
2 Tbsp Sherry Vinegar
2 Tbsp Of Olive Oil
4 Slices Prosciutto
Homemade Gazpacho By Alex Adams
| Recipe course: Soups and starters |
Method
1 - Peel and chop a cucumber & put in a bowl.
2 - Add deseeded and chopped peppers or capsicums.
3 - Add chopped spring onions.
4 - Add chopped tomatoes.
5 - Add two gloves of garlic.
6 - Add pieces of stale bread.
7 - Add two tablespoons of cherry vinegar.
8 - Add two tablespoons of good olive oil.
9 - Add generous pinch of salt.
10 - Add pinch of black pepper.
11 - Use your hands to combine together all ingredients in the bowl.
12 - Leave bowl at least 30 minutes in the fridge to marinate.
13 - Take 4 slices of prosciutto and slowly pan fry till crispy as desired.
14 - Take out marinated ingredients out of the fridge and add to foodProcessor to blitz them together with some additional olive oil till allIngredients become one smooth texture.
15 - Put the whole mixture in the fridge again until served chill.
16 - Serve with crispy prosciutto on top.