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Gazpacho

This cold Andalusian soup is perfect for hot Summer days when you don't quite have the energy to cook or the appetite for a full meal. It is fresh, delicious and super simple to blend up.

Method:

  1. Wash the tomatoes and green pepper. Roughly chop the green pepper and white onion and peel the garlic cloves. Add to a large bowl with the tomatoes.
  2. Toast the bread. Tear up and add to the bowl.
  3. Blend everything with a hand blender until well combined.
  4. Add the extra virgin olive oil, white wine vinegar and sea salt and stir through.
  5. Pass the mixture through a sieve into a separate bowl, pushing the mixture through.
  6. Taste the soup and adjust the seasoning to taste.
  7. Leave to chill in the fridge before serving with a garnish of chopped onion, tomato and cucumber and croutons.

 

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Amy Win
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Gazpacho

This cold Andalusian soup is perfect for hot Summer days when you don’t quite have the energy to cook or the appetite for a full meal.

PREP 20 MINS
4 SERVINGS

Ingredients

  • Ripe Tomatoes - 18
  • Green Pepper - 1/2
  • White Onion - 1/2
  • Garlic - 2 cloves
  • Bread - 2 slices
  • Extra Virgin Olive Oil - 2 tbsp
  • White Wine Vinegar - 1 tbsp
  • Sea Salt - 2 tsp