Gazpacho

Name: Gazpacho (Chilled tomato and pepper soup)
Yield: Serves 8
Cuisine: Spanish
Ingredients: extra salt, pepper and chilli powder; 1 small chilli pepper, de-seeded and chopped small (optional); 3 cloves of garlic, chopped small; 750 g (1¾ lb) ripe tomatoes, peeled and chopped roughly; hard-boiled eggs, crumbled; small croutons, fried in olive oil; 1 cucumber, peeled or half-peeled and chopped roughly; spring or sweet onion, chopped; cucumber, peeled and chopped; 5 ml spoon (1 teaspoon) chopped sun-dried tomatoes, or 15 ml spoon (1 tablespoon) tomato concentrate; 5 × 15 ml spoon (5 tablespoons) wine vinegar; 4 × 5 ml spoon (4 teaspoons) salt; 250 g (9 oz) fresh wholemeal breadcrumbs; 2 green peppers, de-seeded and chopped roughly; 6 × 15 ml spoon (6 tablespoons) olive oil

Chilled tomato and pepper soup

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

The strange name may come from the Spanish Arabic word for a wooden bowl, kaz. This is the universal summer dish of Andalusia, and best when it is not too refined in style. I like the contrast of ice cold and the fiery chilli pepper, but the chilli can be left out or reduced to a pinch or two of chilli powder. After the first time, try varying these quantities.

Ingredients

Europe
Spain
Summer
Soup
Mediterranean
Andalusia
Vegetarian

Ingredients

Method