Barbara's gazpacho

Barbara's gazpacho


1 person made this

About this recipe: 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.

jean.isacke Dorset, England, UK

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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