SOUTH AFRICAN RECIPES (GAZPACHO)

Ingredient

-         2 sprigs fresh parsley or basil

-         450g (1lb) ripe tomatoes

-         ¼ cucumber, peeled and chopped

-         300ml (½ pint) tomato juice

-         1 clove garlic, peeled

-         15ml (1 tbsp.) tomato purée

-         5cm (2 inch) piece cucumber, very finely chopped

-         15ml (1 tbsp.) lemon juice

-         30ml (2 tbsp.) olive oil

-         salt and freshly ground black pepper

-         2 spring onions, finely chopped

-         1 small green pepper, seeded and very finely chopped

-         ice cubes and croutons for serving (optional)

Method

     -         Soak the tomatoes in a bowl of boiling water for 15 seconds; remove using a slotted spoon, cool slightly then peel away the skins and roughly chop.

    -         Place the tomatoes in the blender with the garlic and parsley or basil, tomato purée and cucumber and blend until smooth.

-         Strain through a nylon sieve into a bowl, pushing through as much as possible.

    -         Stir in the spring onions, green pepper and finely chopped cucumber with the lemon juice and olive oil. Season with salt and pepper and leave to chill for 2 hours in the fridge.

   -         Just before serving, check the seasoning again as chilling will reduce the strength of the flavors. Spoon into chilled serving bowls, add one or two ice cubes to each bowl

Serve garnished with croutons, if desired.

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