Gazpacho

Name: Gazpacho
Yield: Serves four
Cuisine: Spanish
Ingredients: ice cubes, to serve (optional); 30 ml/2 tbsp olive oil; 2–3 slices stale bread, diced; 1 small cucumber, peeled and finely diced; 150 ml/¼ pint/⅔ cup tomato juice; 300 ml/½ pint/1¼ cups iced water; salt and ground black pepper; salt and ground black pepper; 2 garlic cloves, finely chopped; 2 slices stale bread, crusts removed; 60 ml/4 tbsp extra virgin olive oil; 60 ml/4 tbsp sherry vinegar; 1.3-1.6 kg/3-3½ lb ripe tomatoes; 1 green (bell) pepper, seeded and roughly chopped; 1 small onion, finely chopped; 1 red (bell) pepper and 1 green (bell) pepper, seeded and finely diced; 1 red (bell) pepper and 1 green (bell) pepper, seeded and finely diced; 2 hard-boiled eggs, chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This classic chilled soup is deeply rooted in Andalusia. The soothing blend of tomatoes, sweet peppers and garlic is sharpened with sherry vinegar, and enriched with olive oil. Serving it with saucerfuls of garnishes has virtually become a tradition.

Ingredients

1.3-1.6 kg/3-3½ lb ripe tomatoes
1 green (bell) pepper, seeded and roughly chopped

Europe
Spain
Mediterranean
Andalusia
Soup
Vegetarian

Method

Skin the tomatoes, then quarter them and remove the cores and seeds, saving the juices. Put the pepper in a food processor and process for a few seconds. Add the tomatoes, reserved juices, garlic, bread, oil and vinegar and process. Add the tomato juice and blend to combine.

Ingredients

Method

Photos