About this recipe:Made with fresh, raw salad vegetables and thickened with bread, this tangy soup is inspired by the Spanish classic, Gazpacho.
1 slice from a white sandwich loaf (several days old)
1 tbsp red wine vinegar
600g well-ripened tomatoes, skinned, chopped and seeded
1/2 cucumber, peeled and diced
1/2 red pepper, seeded and diced
1 onion, chopped
1 garlic clove, crushed
2 tbsp olive oil
1/2 tsp curry powder
pinch of sugar
150g whole milk yoghurt
salt and freshly ground black pepper
shredded fresh basil to garnish (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:2hr20min › Ready in:2hr20min
Crumble the bread and sprinkle with the vinegar. Set aside for 5 minutes.
Put all the prepared vegetables in a blender or food processor with 50ml cold water and whizz to a purée. Add the soaked bread, oil, curry powder and sugar. Blend again and season to taste. Chill in the fridge for at least 2 hours.
Just before serving, stir the yoghurt into the soup. Thin the soup with a little cold water if too thick. Serve chilled, sprinkled with the basil.
If you prefer the tomato to be cooked, cook it gently over a low heat for 20 minutes with the onion, garlic and olive oil, and let it cool before adding the other ingredients.