6 servings
Gazpacho
SoupIngredients
900 g Tomatoes (red, ripe, raw, year round average)
1 1/2 × 250 ml slices Cucumber (raw)
1 cup, sliced Peppers (sweet, red, raw)
80 g Onions (red, raw)
2 clove Garlic (raw)
60 g Bread (white, commercially prepared)
3 tbsp Vegetable oil (olive)
2 tbsp Vinegar (red wine)
1 tsp Salt (table)
1/4 × 5 ml whole Spices (pepper, black)
Instructions
1
Core the tomatoes and cut into rough chunks. Peel and roughly chop the cucumber. Seed and chop the red pepper. Roughly chop the red onion.
2
Tear the bread into small pieces and soak in the red wine vinegar for 5 minutes.
3
Combine the tomatoes, cucumber, red pepper, onion, garlic, and soaked bread in a blender. Blend until smooth.
4
With the blender running, drizzle in the olive oil. Season with salt and pepper.
5
Strain through a coarse sieve for a silkier texture, or leave as is for a rustic style.
6
Cover and refrigerate for at least 2 hours (overnight is even better). The flavours develop as it chills.
7
Serve cold, drizzled with a little extra olive oil. Garnish with diced cucumber, croutons, or fresh herbs.
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