Name: Gazpacho
Prep time: 30 min
Total time: 4 h 30 min
Yield: Serves 6–8
Cuisine: Spanish
Ingredients: 900 g (2 lb) ripe plum tomatoes, peeled and chopped, or a 550 g jar of passata (sieved tomatoes); 3 tablespoons sherry, red-wine or white-wine vinegar; ½ a Spanish onion or the white part of 8 spring onions, chopped; 250 g (8 oz) white breadcrumbs; 1 cucumber, peeled and chopped; 900 ml (1½ pints) iced water; salt; 2 red peppers, de-seeded and chopped; 5 tablespoons of olive oil; 2 garlic cloves, chopped (optional)

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
4 hr 30

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

This is my version of the famous cold salad soup from Andalusia. It can be made with whatever is ripe and to hand, but it usually has a tomato base, enriched and seasoned with olive oil and vinegar and thickened with bread. The raw garlic gives it a kick.

Gazpacho is served iced, with ice-cubes, and a selection of garnishes such as croutons, black olives, and finely chopped tomato, cucumber, red or yellow pepper and hard-boiled egg. These can be stirred into the soup just before ser