Red pepper gazpacho

    4 hours 25 min

    Choose a milder type of red chilli if you don't like your gazpacho very spicy. Or leave the chilli out altogether.

    2 people made this

    Serves: 10 

    • 3 slices white bread
    • 5 tablespoons red wine
    • 400g tomatoes, peeled, seeded and diced
    • 1/2 cucumber, peeled, seeded and diced
    • 1/2 red pepper, seeded and diced
    • 3 cloves garlic, minced
    • 180m olive oil
    • 1/2 red chilli, seeded and minced (optional)
    • 3 tablespoons red wine vinegar
    • salt and pepper, to taste
    • 3/4 red onion, minced
    • 1 tablespoon minced parsley

    Prep:25min  ›  Extra time:4hr  ›  Ready in:4hr25min 

    1. Soak the bread in the red wine, then mash with a fork.
    2. Place the bread in a blender with the tomatoes, cucumber, red pepper, garlic, optional chilli, oil and vinegar.
    3. Blend until smooth and season with salt and pepper and add more vinegar to taste. Push the soup through a sieve and let chill in the fridge for a few hours.
    4. Serve the soup in small glasses, garnished with red onion and parsley.

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