1. Wash the vegetables.
2. Peel the cucumber. Destalk and deseed the pepper. Destalk the tomatoes.
3. Cut all the vegetables into large pieces. Together with the garlic, place them
in the main bowl fitted with the metal blade and the Blender
m
ix and blend
continuously for 1 minute.
4. Open the lid. Season the soup with salt and pepper, freshly-squeezed lemon juice
and olive oil. Blend for a further 1-2 minutes.
5. Chill for at least 3 hours before serving.
Chef’s tips: for a more sophisticated starter, garnish with finely diced vegetables.
Serve with toasted bread and homemade pesto (recipe p.29). When making
gazpacho for two, use the mini bowl.
Gazpacho
SERVES 2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION 15 min 15 min 20 min 20 min
RESTING 3 hr 3 hr 3 hr 3 hr
Ripe tomatoes
250g 500g 750g 1kg
Cucumber
1
/ 8
1
/ 4
1
/ 3
1
/ 2
Red pepper
1
/ 8
1
/ 4
1
/ 3
1
/ 2
Garlic clove
1
/ 4
1
/ 2
3
/ 4
1
Olive oil
1 tbsp 2 tbsp 3 tbsp 4 tbsp
Lemon
1
/ 2
1
/ 2
11
Salt & pepper
61
SOUPS
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