Gazpacho

Janet Brinkworth prepares a simple and yet special summer starter with this delicious version of the classic Spanish no-cook soup, Gazpacho
By Janet Brinkworth
Gazpacho
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Ingredients

  • 1500 g ripe tomatoes
  • 1 onion, chopped
  • 1 cucumber, chopped
  • 1 red pepper, chopped
  • 3 clove garlic
  • 4 slices country bread
  • 25-30ml sherry vinegar
  • 40-50ml extra virgin olive oil
  • 1 bunch of basil

Method

1. Cut a cross in the top and bottom of the tomatoes, place them in bowl and pour over boiling water. Leave them to sit for a few minutes, until the skins have split. Drain and rinse under cold water to remove all skins and then roughly chop them.

2. Place the chopped tomatoes, onion, half of the cucumber and a third of the red pepper into a food processor. Add the garlic, bread, sherry vinegar, oil and basil and blitz until pureed.

3. Check the seasoning and chill until cold.

4. Serve with remaining cucumber and red pepper sprinkled on top.

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