Classic Spanish Gazpacho

    Classic Spanish Gazpacho


    2 people made this

    About this recipe: Cool and refreshing, this soup with its raw veggies, is 'health in a bowl'. Serve it as a light starter on a warm evening.

    Serves: 4 

    • 500 g full-flavoured tomatoes, quartered and seeded
    • ¼ cucumber, peeled and coarsely chopped
    • 1 red capsicum, seeded and coarsely chopped
    • 2 garlic cloves
    • 1 small onion, quartered
    • 1 slice of bread, about 30 g, torn into pieces
    • 2 tbsp red wine vinegar
    • ½ tsp salt
    • 2 tbsp extra virgin olive oil
    • 500 ml tomato juice
    • 1 tbsp tomato purée
    • To serve
    • 1 red capsicum
    • 4 green onions
    • ¼ cucumber
    • 2 slices of bread, toasted

    Prep:10min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. Mix all the ingredients in a large bowl. Ladle batches of the mixture into a blender and purée until smooth. Pour the soup into a large clean bowl, cover and chill for 2 hours.
    2. Prepare the vegetables to serve with the soup towards the end of the chilling time. Seed and finely dice the red pepper; thinly slice the spring onions; and finely dice the cucumber. Cut the toasted bread into small cubes to make croutons. Place these vegetables and croutons in separate serving dishes.
    3. Taste the soup and adjust the seasoning, then ladle it into bowls. Serve at once, offering the accompaniments so that they can be added to taste as the soup is eaten.

    Some more ideas

    In very hot weather, add a few ice cubes to the soup just before serving, to keep it well chilled. This will also slightly dilute it. * To make a fresh green soup, use 500 g turai instead of tomatoes and cucumber. Add 450 ml vegetable stock, preferably home-made, instead of the tomato juice. Use a green capsicum instead of a red one. Add 15 g fresh basil leaves and 85 g pitted green olives. Mix, purée and chill the soup as above. Serve with a diced green capsicum instead of red.

    Plus points

    Up to 70 per cent of the water-soluble vitamins – B and C – can be lost in cooking. In this classic soup the vegetables are eaten raw, which means they retain maximum levels of vitamins and minerals. * Peppers have a naturally waxy skin that helps to protect them against oxidation and prevents loss of vitamin C during storage. As a result their vitamin C content remains high even several weeks after harvesting.

    Each serving provides

    Excellent source of niacin, potassium, vitamin A, vitamin B1, vitamin B6, vitamin C.

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