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
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.
