Name: Gazpacho
Prep time: 35 min
Total time: 2 h 35 min
Yield: Serves 6–8
Cuisine: Spanish
Ingredients: 125 ml (4 fl oz) olive oil; 1.75 kg (3½ lb) ripe tomatoes, quartered and seeded; 2 cloves garlic; ¾ telegraph cucumber, unpeeled and roughly chopped; 75 g (2½ oz) fresh white bread, crusts removed; 30 ml (1 fl oz) red wine vinegar; 1 onion, chopped; ½ green capsicum (pepper), roughly chopped

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
3 hr

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

Of Arabic origin, the name of this soup means ‘soaked bread’. Gazpacho originates from Seville in the south of Spain, but many Spanish regions have their own versions of the soup.

Ingredients

Gazpacho

75 g (2½ oz) fresh white bread, crusts removed
30 ml (1

Method

In a food processor or blender, process the bread into fine breadcrumbs and add the vinegar, garlic, cucumber, onion, capsicum, tomato and a teaspoon of salt. Purée and then push through a sieve.
Return to the food processor or blender and pour in the olive oil in a thin steady stream. Alternatively, pour the mixture into a large bowl and briskly stir or whisk in