Summer Recipes - Gazpacho

The summer 2006 in Sweden was hot, long and ... hot! This Gazpacho was perfect for slimming these hot, dry days and Pixi served it ice cold. So refreshing!

Pixi's Gazpacho
2 big tomatoes
1 cucumber
1 onion
1 bell pepper
2 cans of tomatojuice
1 clove of garlic
freshly chopped chives to garnish
And - olive oil, vinegar, tabasco, salt, freshly ground black pepper
And Pixi serves the Gazpacho with garlic fried crutons

1. Peel and chop the tomatoes, cucumber, onion and the bell pepper.
2. Mix half of the vegetables together with 1/2 can of tomatojuice for about 30 sec in a blender.
3. Put the puree i a big bowl. Add the rest of the tomatojuice, 2 tbsp olive oil, 2 tbsp vinegar, 1/4 tsp tabasco, salt and freshly ground black pepper. Mix together and put it in the refridgerator for a couple of hours.
4. Put the rest of the chopped tomatoes, cucumber, onion and bell pepper in small bowls. To serve at the table.
5. Just before serving, add the chopped clove of garlic in the cold soup. Stir. Serve in small soup bowls or in a glasses on foot. Garnish with the chopped chive.

-- Crutons fried in garlic:
You need breadcubes, a clove of garlic and olive oil.
Rub a frying pan with the garlic. Add olive oil and heat up. Fry the breadcubes until they are crisp and have a nice colour. Put them in a bowl and serve.

Gazpachon serves 4 persons. As an entrée it serves 6 persons.