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Gazpacho
Preparation info
- Serves
6–8
- Difficulty
Easy
- Ready in
3 hr
Appears in
Published 1998
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 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