• Traditionally eaten by labourers in the fields of Andalusia, this makes a quick and easy weekday lunch or casual supper. Our cheat’s version gives you a good start by incorporating ready-made ratatouille.

    Chunky gazpacho

    Serves: 4
    Cooking Time: 15 mins excluding cooling time

    Ingredients

    • 1 x 390g tin ratatouille
    • 100ml water
    • 2 garlic cloves, finely chopped
    • salt and freshly ground black pepper, to taste
    • 15ml olive oil
    • 2 slices day-old ciabatta or baguette, cubed
    • 1 red pepper, seeded and cubed
    • ½ cucumber, seeded and cubed

    Instructions

    1

    Put the ratatouille, water and garlic in a pot and bring to the boil. Season.

    2

    Remove and cool completely. Place in the fridge until needed.

    3

    Heat the oil in a frying pan and lightly sauté the bread until golden. Remove and drain on kitchen towel.

    4

    To serve, place the cold soup in serving bowls, and top with the bread, pepper and cucumber.

    COOK’S TIP
    If you prefer more zing, add a squeeze of lemon juice and some Tabasco, to taste.

     

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