Green olive gazpacho soup recipe

• 100 g (3.5oz) green pitted olives
• 8 tomatoes, quartered
• 0.5 onion, roughly chopped
• 1 red pepper, seeded and chopped
• 1 garlic clove
• 0.25 cucumber, chopped
• 1 tsp ground cumin
• 10 drops Tabasco
• 10 tbsp sherry vinegar
• 1 slice of bread
• 200 ml (7fl oz) water
• 2 tbsp olive oil
• 1 handful ice cubes
• 1 handful croutons
• 1 drizzle olive oil

1. Place all the prepared vegetables and olives in a food processor or blender.
2. Add the cumin, sherry vinegar, bread, olive oil and about 200ml of water.
3. Add a pinch of salt and blend until very smooth (at least 5 minutes of blending).
4. Check the seasoning and add more salt if necessary.
5. If you dont like bits in your gazpacho you can pass it through a sieve at this stage.
6. Serve in a bowl with a few ice cubes, croutons, sliced olives and a few drops of olive oil, or serve in a cocktail glass with an olive on a skewer and a few drops of olive oil.

olives, tomatoes, onion, red pepper, garlic, cucumber, ground cumin, sherry vinegar, bread, water, olive oil, handful ice cubes, handful croutons, olive oil

Taken from www.lovefood.com/guide/recipes/28752/green-olive-gazpacho-soup-recipe (may not work)