Gazpacho recipe

Date:22-06-2013 07:58:05 read:8

Gazpacho recipe

A Spanish favourite, gazpacho is full of healthy vegetables.

Bowl me over: gazpacho is the king of summer soups Photo: Rii Schroer
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I like to think of this as liquid salad!

Serves 4

1kg/2lb very ripe tomatoes, scored

1 ripe red pepper and 1 green pepper, deseeded and roughly chopped

1 cucumber, peeled and roughly chopped

2 garlic cloves, peeled and crushed

175ml/6fl oz extra virgin olive oil

100g/4oz stale sourdough bread, ripped up and soaked in 2 tbsp sherry vinegar

Sherry vinegar, to taste


2 spring onions, finely sliced

2 boiled eggs, peeled and roughly chopped

A handful of parsley leaves, roughly chopped

Extra-virgin olive oil

Bring a large pan of water to the boil and add the tomatoes. Leave them for 1 minute, before scooping them into a large bowl of cold water. Peel when they’re cool enough to touch. Roughly chop.

Place the tomatoes, peppers and cucumber with the garlic and oil in a food processor or blender. Blend for a couple of minutes, then add the sherry-soaked bread.

Blend until smooth, then add a little salt and vinegar to taste.

Pass the mix through a sieve, then cover and refrigerate until well chilled. Divide between bowls.

Combine the garnish ingredients in a bowl and trickle over a little oil. Allow people to place a spoonful on top of their soup.

    Ever For Health Copy Rights 2013