Ingredients
680g (1 lb 8 oz) red peppers
454g (1 lb) ripe tomatoes
454g (1 lb) cucumbers
2 medium cloves garlic, peeled
125g (6 oz) chopped sweet onion
60ml (2fl oz) extra-virgin olive oil
60ml (2fl oz) sherry vinegar
2 tbsp good-quality tomato paste
Salt and freshly ground black pepper to taste
Fresh coriander leaves and lemon wedges for garnish
Steps
1. Roast the peppers over an open flame or under the grill, turning often, until the skins are completely charred. Transfer the peppers to a bowl and cover with cling film. Allow to stand for about 15 minutes or until they are cool enough to handle. Rub off all the charred skin carefully. Save any juices that may have accumulated in the bowl. (You can rinse the peppers under running water if desired, but you will loose some of the oils, which enhance the flavour.) Cut around each stem and pull it out. Scoop out the seeds with a spoon, and add the peppers to the work bowl of a food processor.
2. Cut out and discard the stems of the tomatoes. Place the tomatoes in a pot of boiling water for only 30 seconds. Use a slotted spoon to remove the tomatoes from the boiling water and plunge them in a bowl of ice water. (This will stop the cooking process.) Skin and seed the tomatoes. Cut them into quarters and add to the work bowl. Discard the skin and seeds, but save any residual juice.
3. Peel the cucumbers and cut them in half longways. Scoop out the seeds (a teaspoon is a good tool for this task). Cut the cucumbers into chunks and add them to the food processor work bowl. Add the garlic, onion, olive oil, vinegar and tomato paste to the food processor. Add the reserved tomato and pepper juices. Process for at least 2 minutes or until smooth. Season with salt and pepper to taste.
4. Place the gazpacho in a bowl, covered, and refrigerate for 2 to 4 hours. Classic gazpacho calls for straining the soup through a fine-mesh strainer. Serve in cold bowls and garnish with fresh coriander leaves and wedges of fresh lemon.
From : Low-Carbo Cooking
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