Andalucian-Inspired Gazpacho

Name: Andalucian-Inspired Gazpacho
Yield: Serves 6 as a starter
Ingredients: 2 spring onions, finely sliced; 400 ml (13 ⅔ fl oz) cold water; 60 ml (2 fl oz) extra virgin olive oil; 1 teaspoon sea salt; 2 hard-boiled eggs, peeled and roughly chopped; 2 tablespoons lemon juice; 60 ml (2 fl oz) dry sherry; 2 slices stale white bread, crusts removed, cut into 2 cm (¾ in) cubes; 2 slices stale white bread, crusts removed, cut into 2 cm (¾ in) cubes; 600 g (1 lb 3 ½ oz) ripe tomatoes, quartered; 2 large red capsicums, seeds and stems removed; 2 large red capsicums, seeds and stems removed; 1 clove garlic, peeled

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This may seem like a non-genuine version, as you may be used to a chunky gazpacho but, believe me, this is what it’s like if you go to Andalucia. Summer is the best time to enjoy this easy, refreshing soup — tomatoes and capsicums are plentiful and at their most flavoursome then.

Ingredients

600 g (1 lb 3 ½ oz) ripe tomatoes, quartered
2

Starter
Vegetarian
Soup
Summer

Method

Place all ingredients except egg and spring onions in a blender and purée well for 1 minute, then strain through a sieve into a large bowl. (It may be easier to do this in two batches.) Season with extra salt to taste. Serve chilled, poured over ice cubes and garnished with egg and spring onions.