Spanish gazpacho with mint

    35 min

    A wonderfully refreshing and invigorating chilled soup, idea for a hot summer day in the garden with friends.

    1 person made this

    Serves: 4 

    • 85ml olive oil
    • 2 onions, chopped
    • 1 garlic clove, chopped
    • 1/2 red pepper, chopped
    • 200g cucumber - peeled, seeded and chopped
    • 750g tomatoes, peeled and seeded
    • 4 slices toasted white bread, crust cut off and crumbled
    • 1 egg yolk
    • 3 to 4 tablespoons lemon juice
    • salt and pepper, to taste
    • 1 bunch fresh mint, chopped

    Prep:15min  ›  Cook:5min  ›  Extra time:15min chilling  ›  Ready in:35min 

    1. In a frying pan heat 1 tablespoon of the olive oil and cook onions and garlic until translucent.
    2. In a food processor combine the red pepper, cucumber and tomatoes and blend until smooth. Stir in breadcrumbs, cooked onions and garlic and place soup in the fridge.
    3. After 15 minutes take soup out of the fridge and blend again.
    4. In a small bowl whisk together egg yolk, lemon juice, salt and pepper. Slowly pour in the remainder of the olive oil while whisking. Add mixture to the soup. Stir in mint and serve cold.

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