Gazpacho

Name: Gazpacho
Prep time: 35 min
Total time: 35 min
Ingredients: pinch of cayenne pepper; 1 teaspoon paprika seasoning to taste; juice and zest of 2 lemons; 1.2 litres/2 pints/5 cups vegetable stock; 1 onion; 1 cucumber; 1 green pepper; 900 g/2 lb ripe, juicy tomatoes, peeled; 2 garlic cloves, crushed; 1 red pepper; 150 ml/5 fl oz/⅔ cup olive oil; 2 tablespoons parsley, chopped

Preparation info

Difficulty
Easy
Ready in
35 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This is a summer soup that demands superb tomatoes; tomato juice is no substitute and should only be used in emergencies. Serve chilled and float a few ice cubes on top. Spoon bread goes well with this soup.

Ingredients

1 cucumber
1 onion
900 g/2 lb

Dinner
Soup
Gluten-free
Vegan
Summer

Method

Grate the cucumber and onion into a bowl. Chop up the rest of the vegetables finely, or purée them with the rest of the ingredients in a blender.