Easy Entrees

Tomato gazpacho soup

Name: Tomato gazpacho soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 750g roma tomatoes, chopped; 2 red capsicums, chopped; 1 cucumber, chopped; 1 large red onion, chopped; 3 garlic cloves, crushed; Juice of 2 oranges; 2 tsp apple cider vinegar; 2 tbs sherry vinegar; 1/4 cup (60ml) tomato sauce; 150ml extra virgin olive oil; 5 thick slices sourdough bread, roughly torn; 150g goat’s cheese, crumbled; Basil leaves to serve

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by Shannon Bennett

Chef

Sep 13, 2001

If you prefer, serve this as a hot soup, gently heated in a saucepan. Either way, it's a guaranteed winner.

750g roma tomatoes, chopped
2 red capsicums, chopped
1 cucumber, chopped
1 large red onion, chopped
3 garlic cloves, crushed
Juice of 2 oranges
2 tsp apple cider vinegar
2 tbs sherry vinegar
1/4 cup (60ml) tomato sauce
150ml extra virgin olive oil
5 thick slices sourdough bread, roughly torn
150g goat’s cheese, crumbled
Basil leaves to serve

Method

1.

Preheat oven to 180°C. Place the tomato, capsicum, cucumber, onion and garlic in a food processor and whiz until very smooth. Pass through a fine sieve.
2.

Whisk the orange juice, vinegars and tomato sauce into the puree. Add 100ml olive oil, whisking constantly until the ingredients are amalgamated, then season. Chill.
3.

Toss the torn bread in the remaining 50ml extra virgin olive oil and place on a paper-lined baking tray. Bake for 8-10 minutes, turning once, until golden and crispy.
4.

Divide the chilled soup among bowls. Serve topped with croutons, crumbled goat’s cheese, basil leaves and freshly ground black pepper.