Gazpacho

Gazpacho

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(5 ratings)

Prep: 25 mins Plus chilling

Easy

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

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal134
  • fat10g
  • saturates1g
  • carbs11g
  • sugars6g
  • fibre1g
  • protein2g
  • salt0.48g
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Ingredients

  • 1 red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, deseeded and chopped
  • 4 ripe tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 slice white bread, crusts removed and torn
  • 500ml passata
  • 300ml / half pint vegetable stock
  • 5 tbsp olive oil, plus extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp wine vinegar
  • 1 tsp Tabasco or harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • basil leaves, to serve

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.

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Comments (6)

patopati's picture

I'm from Spain and we never EVER put passata, tabasco or harissa and sugar. What is more, I read most of the Spanish recipes and assure you that this is a mixture of mexican-spanish food. I found them very strange.

socket2001's picture

Me too. Tabasco?!!! Harissa?!!!! SUGAR?????!!!!!! I'm from Andalucia and i know how to do the authentic gazpacho. Obviously, that's not the way. Apologies for my english.

AdeleTheSmell's picture
2.5

I've only had Gazpacho once in Gran Canaria and it wasn't like this. This version reminds me more of Thomasina Miers Prawn Cocktail recipe from Mexican Food Made Simple (minus the tequila & prawns).

Pdcook's picture
3.75

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

socket2001's picture

Absolutely NO

tamora's picture
5

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

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