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Gazpacho

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Ingredients

  • 10 tomatoes
  • 1 red pepper, seeded and chopped
  • 4 green onions or 1 small onion chopped
  • 1 cucumber, peeled and finely diced
  • 3 garlic cloves, peeled
  • 1 teaspoon fresh thyme or basil to taste
  • 3 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 pinch sugar
  • 1 pinch Salt and pepper
  • 1 pinch to 1 1/2 cups water to taste
Garnish
  • 10 tomatoes
  • 1 red pepper, seeded and chopped
  • 4 green onions or 1 small onion chopped
  • 1 cucumber, peeled and finely diced
  • 3 garlic cloves, peeled
  • 1 teaspoon fresh thyme or basil to taste
  • 3 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 pinch sugar
  • 1 pinch Salt and pepper
  • 1 pinch to 1 1/2 cups water to taste
  • 1/2 red pepper, seeded and chopped
  • 2 green onions or 1/2 mild onion, chopped
  • 2 black olives
  • 2 Croutons
  • 1 hard-boiled egg, chopped
  • 1/2 cucumber, peeled and finely diced

Preparation

Baking Directions:

Put the tomatoes in a heatproof bowl.

Carefully pour enough boiling water over them to cover.

Let stand for 2 minutes.

Remove them from the bowl with a slotted spoon.

Peel the skins off and cut the tomatoes in half.

Scoop out and discard the seeds.

Chop the flesh.

Put the tomatoes, pepper, onion, cucumber, garlic, herbs, oil, vinegar, sugar, salt, and pepper into a juicer or food processor.

Blitz till smooth.

Add water.

Put the soup into bowls.

Chill for 2 hours.

Arrange the garnishes on a big plate.

Sprinkle over soup.

Tips:

Why not put a few ice cubes in each bowl if it’s a hot day.

Eat with: Slices of bread