Taste Festivals recipes Gazpacho recipe

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Date Published:: 19/12/2007

If it's too hot to cook, why not try this chilled Spanish classic from Iggy Campos at Iggs for Taste of Edinburgh

Serves 4

Ingredients

1kg plum tomatoes, skinned, seeded and chopped
1 onion
1 cucumber, peeled, seeded and chopped
6 red peppers, seeded and chopped
3 yellow peppers, seeded and chopped
75ml aged sherry vinegar
75ml Spanish extra virgin olive oil
25g rock salt
15g caster sugar
1 orange, rind grated, juice squeezed
2 slices of whole wheat or rye bread, crusts removed, cut into cubes

Method: How to make gazpacho

1. Mix all the ingredients together in a non-reactive bowl.

2. Refrigerate for at least 24 hours to marinate. Serve ice-cold.

Recipe © courtesy of Iggy Campos at Iggs

To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.

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