It has been raining lately here in Mumbai and we dont know why. We are experiencing crisp and warm clear mornings with a rumbly tumbly afternoon, followed by heavy showers and thunder. Unpredictability at its peak! Whatever happened to the distinction of seasons!
And although in European countries an autumn like this is quite expected, in India, we like clear October skies, although an occasional November rain wont do no harm! Anyway, let’s dig this chunky tomato soup from the shores of Tuscany that’s served chilled and goes well with both sunshine and rain.
- Tomatoes: 4 large
- Sweet onions: 2 large
- Cucumber: 1 cup, peeled and cored
- Roasted bell pepper: 1 cup, chopped
- Bell pepper: 1, chopped
- Tomato juice: 1 can
- Olive oil: 2tbsp
- Balsamic vinegar: 1 tbsp
- Chives: 3 tbsp, chopped
- Garlic: 1 clove
- Black pepper: to taste
- Bread: 3 slices, cubed
- Divide all the quantities into halves. Place one half of all the veggies in a food processor and top it with tomato juice and mix at high.
- Pour this puree into a large bowl and mix in the remaining tomato juice and set to chill.
- On an inside of a large skillet, rub a garlic clove. Heat over medium heat and add the bread crumbs. Make sure not to overheat.
- Add 1 tsp of olive oil and fry the breads brown.
- While serving, add the remaining vegetables and top it with cubed fried bread and chive.
- Your Gazpacho soup is ready.