Barbara's gazpacho

    6 hours 15 min

    A perfect summer soup, this gazpacho is easy to prepare - everything goes in the liquidiser! Be sure to make this ahead of time so that it can chill thoroughly in the fridge.


    Dorset, England, UK
    1 person made this

    Serves: 6 

    • 2 slices stale bread, crust removed
    • 1 onion, coarsely chopped
    • 3 cloves garlic, chopped
    • 1 red pepper, seeded and chopped
    • 500g (1 1/4 lb) tinned chopped tomatoes
    • 1/2 cucumber - peeled, deseeded and chopped
    • 4 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • salt and freshly ground black pepper, to taste
    • 530ml (18 fl oz) ice water
    • 4 plum tomaotes, chopped
    • 2 hard boiled eggs, chopped
    • 1 red onion, finely chopped
    • 1 handful mint leaves
    • 1 handful croutons

    Prep:15min  ›  Extra time:6hr chilling  ›  Ready in:6hr15min 

    1. Place bread, onion, garlic, red pepper, tomatoes, cucumber, oil and vinegar in a food processor. Season with salt and pepper and process until a pulp. Stir in water; chill in the refrigerator for at least 6 hours.
    2. Serve into bowls and garnish with plum tomatoes, eggs, red onion, mint leaves and croutons.

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