Gazpacho recipe

Recipe for gazpacho in our easy vegetarian recipes collection.

Recipe ingredients

• 3 to 3 1/2 pounds ripe tomatoes
• 1 green pepper, seeded and roughly chopped
• 2 garlic cloves, crushed
• 2 slices white bread, crusts removed
• 4 tablespoons olive oil
• 4 tablespoons tarragon wine vinegar
• 1/3 cup tomato juice
• Good pinch of sugar
• Salt anf freshly ground black pepper
• Ice cubes, to serve
• For the garnish:
  • 2 tablespoons sunflower oil
  • 2 to 3 slices white bread, diced
  • 1 small cucumber, peeled and finely diced
  • 1 small onion, finely chopped
  • 1 red pepper, seeded and finely diced
  • 1 hard boiled eggs, chopped

How to make gazpacho

• Skin and quarter the tomatoes, then remove the cores.
• Place the pepper in a food processor and process for a few seconds.
• Add the tomatoes, garlic, bread, olive oil and vinegar and process again.
• Add the tomato juice, sugar, salt and pepper and process.
• The mixture should be thick but not too stodgy.
• Continue processing until it is the right consistency.
• Press the liquid through a sieve into a bowl and chill for at least 2 hours but no more than 12 hours, otherwise the texture will deteriorate.
• To prepare the bread cubes to use as a garnish, heat the oil in frying pan and fry them over a moderate heat for 4 to 5 minutes, until golden brown. Drain well on kitchen paper.
• Place each garnish in a separate small dish, or alternative arrange them in rows on a large plate.
• Just before serving, stir a few ice cubes into the soup and then spoon into serving bowls. Serve with the garnishes.
• This cold soup is popular all over Spain, where there are hundreds of variations. It uses tomatoes, tomato juice, green pepper and garlic, and is served with a selection of garnishes.

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