This soup is inspired by the classic Spanish gazpacho. It features raw fresh vegetables blended with vinegar and bread.
1 thick slice white bread (from a loaf that is a few days old)
1 tablespoon red wine vinegar or sherry vinegar
600g well-ripened tomatoes, peeled, seeded and chopped
1/2 cucumber, peeled and diced
1/2 red capsicum, seeded and diced
1 onion, chopped
1 garlic clove, crushed
1 1/2 tablespoons olive oil
1/2 teaspoon curry powder
pinch of sugar
salt and freshly ground black pepper
2/3 cup natural yoghurt
shredded fresh basil to garnish
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Directions Preparation:15min › Extra time:2hours chilling › Ready in:2hours15min
Crumble the bread and sprinkle with the vinegar. Set aside for 5 minutes to allow the bread to soak up the vinegar.
Put the tomatoes, cucumber, capsicum, onion and garlic in a blender or food processor with 50ml of 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 refrigerator for at least 2 hours.
Just before serving, stir the yoghurt into the soup. Thin the soup with a little cold water if it is too thick. Serve chilled, sprinkled with shredded basil.