Gazpacho

This recipe works in combination with: Lemon Chicken Skewers & Sweet Potato Salad, Strawberry & Shortbread Stacks. This recipe features in these meal plans: British Summertime.

A traditional Spanish chilled soup made with tomatoes, red pepper and cucumber - perfect for a sunny day.

Ingredients

  • 1 small red onion (approx 110g), coarsely chopped
  • 1 half cucumber portion
  • 8 medium tomatoes (approx 100g each), coarsely chopped
  • 1 crusty bread roll, roughly torn
  • 1 large red pepper (170g)
  • 5 tbsp olive oil
  • 1 clove of garlic, coarsely chopped
  • 2 tsp paprika
  • 1 tbsp white wine vinegar
  • Serves: 4
  • Course: Starter
  • Preparation time: 15 mins
  • Price per person: £1.03
  • Store cupboard: Typical
  • Calories per serving: 333
  • 5-a-day per serving: 4.2
  • Print Recipe
Gazpacho photo
Tasty?

702 cooks think so

Method

  1. Soak the bread in a little bit of water to soften. Coarsely chop three quarters of the cucumber and red pepper for use in the gazpacho.
  2. Finely dice the remaining red pepper. Cut the remaining cucumber in half, scoop out the seeds with a teaspoon and finely dice the flesh. Cover the finely diced cucumber and red pepper and refrigerate until serving.
  3. Blend the coarsley chopped cucumber and red pepper with the tomatoes, red onion, soaked bread and garlic in a food processor until smooth. Add the vinegar, paprika and 3 tbsp olive oil and blend together.
  4. Pass the gazpacho through a sieve and season to taste with salt and pepper. Chill in the fridge for 1 hour, or until fully chilled.
  5. Serve the gazpacho in chilled bowls and garnish with the finely diced cucumber and red pepper. Drizzle with the remaining 2 tbsp olive oil and finish with a pinch of freshly ground black pepper.

Cook's tips

You will need a blender or food processor for this recipe.


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