Andalusian gazpacho

    15 min

    There is nothing better on a hot summer day than gazpacho.

    3 people made this

    Serves: 4 

    • 6 ripe large tomatoes
    • 1 green pepper
    • 1 yellow pepper
    • 1 fresh chilli
    • 1 cucumber
    • 1 garlic clove
    • 1 large mild onion
    • 4 tablespoons olive oil
    • 3 tablespoons cherry vingegar
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Wash and chop veg. If you like, you can blanch the tomatoes to remove the skins, the gazpacho will be smoother that way but it is not absolutely necessary. Set aside a few fine strips of peppers and cucumber to garnish.
    2. Puree the rest of the veg in your blender. Add olive oil, vinegar and salt. Cover and refrigerate till well chilled.
    3. Add pepper to taste and serve garnished with peppers and cucumber.

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