Gazpacho

Name: Gazpacho
Cuisine: Spanish
Ingredients: ½ cucumber, peeled and chopped; 1 large onion, chopped; 450 g (1 lb) tomatoes, skinned, de-seeded and chopped; 1 garlic clove, crushed; 1 green pepper, de-seeded and chopped; 540 ml (19 fl oz) can of tomato juice; cayenne pepper, to taste; 2-3 tablespoons lemon juice or wine vinegar or a mixture; 2-3 tablespoons lemon juice or wine vinegar or a mixture; 4-6 tablespoons olive oil; salt (optional); ice cubes and croûtons, to serve; ice cubes and croûtons, to serve

Preparation info

4
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Cold, highly spiced Spanish soup. If you own an electric blender, you can whizz through the preparation in a few minutes. Otherwise, you will have to use a mouli, comforting yourself with the thought that most Spanish cooks still pound up the ingredients in a mortar or chop them interminably until they are reduced to a pulp.

Ingredients

½ cucumber, peeled and chopped
1 large onion, chopped
450 g (1

Europe
Spain
Soup

Method

Reserve a little cucumber, onion and tomato to serve with the soup. Purée all the remaining vegetables in a blender (with a little of the tomato juice) or mouli, or chop them all together very finely on a board. Mix with the tomato juice, cayenne, vinegar or lemon juice and olive oil. It is probably best to add the last two ingredients a bit at a time, tasting frequently, to make sure the soup