Gazpacho

1. 1

   Place the tomatoes in a heatproof bowl, add enough boiling water to cover, and let stand for 20 seconds or until the skins split.

2. 2

   Drain and rinse under cold running water to cool.

3. 3

   Gently peel off the skins.

4. 4

   Cut the tomatoes in half, and use a teaspoon to remove the cores and seeds.

5. 5

   Chop the flesh.

6. 6

   Puree the tomato flesh, cucumber, red pepper, vinegar, garlic, and salt and pepper to taste in a food processor.

7. 7

   Pour in the olive oil and process again.

8. 8

   Dilute with a little water if too thick.

9. 9

   Transfer the soup to a serving bowl, cover with plastic wrap, and chill for at least 1 hour.

10. 10

    Serve the gazpacho with bowls of the tomatoes, cucumber, red pepper, egg yolk and white, and a cruet of olive oil, to add as garnishes.

No additional tips available.