Gazpacho

Gazpacho

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(3 ratings)

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Cooking time

Prep: 25 mins Plus chilling

Skill level

Easy

Servings

Serves 8

Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
134
protein
2g
carbs
11g
fat
10g
saturates
1g
fibre
1g
sugar
6g
salt
0.48g

Ingredients

  • 1 red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, deseeded and chopped
  • 4 ripe tomatoes, chopped
  • 1 slice white bread, crusts removed and torn
  • 500ml passata
  • 300ml / half pint vegetable stock
  • 5 tbsp olive oil, plus extra
  • 4 tbsp wine vinegar
  • 1 tsp Tabasco or harissa
  • 1 tsp sugar
  • basil leaves, to serve

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Method

  1. Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
  2. To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

Recipe from Good Food magazine, July 2011

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Comments

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Pdcook's picture
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Delicious, with really good texture. BUT...... would recommend half the olive oil and double the Tabasco.

tamora's picture
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They only version I've ever tried of this soup, but it was really very tasty.

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