CAMELOT FANTASIES

Gazpacho

Preparation time: 30 minutes
Chilling time: 1 hour

Ingredients for six

1 1/2 lb. (700g.) ripe tomatoes
8 oz. (225g.) fresh breadcrumbs
5 tablespoons olive oil
1 cucumber, peeled and chopped
2 green peppers, with cores and seeds removed, chopped
2 large cloves garlic, peeled
4 tablespoons red wine vinegar
1 pint (575/600ml.) water
1 tablespoon tomato puree
Salt
Freshly ground black pepper
12 ice cubes

For the garnishes

2 slices white bread, prepared as croutons
2 hard-boiled eggs, shelled and chopped
6 spring onions, trimmed and finely sliced
1/2 small cucumber, peeled and finely diced
1 small red pepper, finely chopped after core and seeds have been removed

Blanch and skin the tomatoes. Quarter them, take out the cores and seeds and chop the tomato flesh.

Put the breadcrumbs in a liquidizer, switch it on and gradually pour in the olive oil. Continue blending for about 1 minute, or until all the oil has been absorbed by the bread. Add the tomatoes and continue liquidizing until the mixture is reduced to a smooth puree. Transfer the mixture to a bowl.

Put the cucumber, green pepper and garlic in the liquidizer and switch on for about 1 minute, or until they have been reduced to a smooth puree. Combine with the bowl of pureed tomatoes, stir in the vinegar, water and tomato puree.

Taste and add salt and pepper if necessary. Cover the bowl and chill the soup for at least 1 hour in a refrigerator.

Serve very cold in six shallow soup bowls, with two ice cubes added to each. Hand round the garnishes in separate bowls.