Gazpacho from Spain

Gazpacho from Spain


1 person made this

About this recipe: This cold soup from Spain is a classic dish for elaborate summer dinners. It uses lots of tomatoes, which helps to protect the cardiovascular system. It needs at least one hour chilling time for best results.

Rachel Warren Chadd

Serves: 6 

  • 85g French bread
  • 1 large red or green capsicum pepper, coarsely chopped
  • 1 red onion, coarsely chopped
  • 1/2 cucumber, peeled, seeded and sliced
  • 225g tomatoes, cored and quartered
  • 15g fresh basil or flat-leaf parsley leaves
  • 1 garlic clove, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons red or white wine vinegar
  • 725ml tomato juice
  • good pinch of freshly ground black pepper

Prep:1hr20min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:2hr40min 

  1. Remove the crusts from the bread and tear the bread into pieces. Place in a bowl and cover with water. Soak for at least 5 minutes.
  2. Drain some of the water from the bowl, then, with your hands, squeeze out most of the remaining water from the bread. Reserve the soaked bread.
  3. Place the red or green pepper capsicum, red onion and cucumber in a food processor and process until very finely chopped. Pour the mixture into a large bowl.
  4. Add the tomatoes and basil to the food processor and process until very finely chopped but not totally puréed. Add to the pepper mixture in the bowl.
  5. Add the garlic, oil, wine vinegar, soaked bread and tomato juice to the food processor and process until blended. Stir into the vegetable mixture until thoroughly combined.
  6. Add the black pepper. Cover the bowl and chill the soup for at least 1 hour before serving.

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