Gazpacho Hispaniola
Ingredients
- 1 litre/1.7 pints passata
- 4 spring onions, trimmed, sliced
- 2 garlic cloves, peeled, crushed
- ½ cucumber, peeled, chopped
- 1 small red onion, peeled, chopped
- ½ red and ½ green pepper, stalk and seeds removed, chopped
- 2 tbsp sherry vinegar
- salt and white pepper
- 4 tbsp extra virgin olive oil, plus extra to serve
- 8-10 quails' eggs (optional)
- handful small basil leaves, finely shredded
- small bag lightly toasted croûtons (optional)
Instructions
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