Gazpacho was invented for hot summer days. Refreshingly chilled, this classic Spanish soup combines summer salad fruits and vegetables. Make sure you use only the freshest and best ingredients!
Ingredients (serves 4)
4 ripe medium sized vine tomatoes, peeled, seeded and chopped
400ml tomato juice
Half a cup of breadcrumbs made with good, firm bread.
1 small red onion, chopped
1 large cucumber (or 2 small ones), peeled, seeded and chopped
1 sweet red or yellow pepper, seeded and chopped
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
2 Tbsp chopped fresh chives (or a spring onion)
1 large clove of garlic, chopped
2 Tbsp red wine vinegar
4 Tbsp golden Spanish olive oil
2 Tbsp freshly squeezed lemon juice
1 teaspoon sugar
A little Tabasco sauce (to taste)
2 teaspoons Worcestershire sauce
Sea salt and fresh ground pepper to taste
Method
Put all the ingredients into a blender and whizz briefly until smooth, but still retaining some texture. Pour the soup into a non-metallic bowl and refrigerate for at least 4 hours (or preferably overnight) to allow the flavours to mingle. Adjust the seasoning and serve straight out of the refrigerator in chilled bowls, with a drizzle of olive oil, some shredded basil leaves and an ice cube.
Recipes
print