Gazpacho

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olive magazine

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Recipe by olive magazine

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1. Put the chopped tomatoes, spring onions, garlic and cucumber in a blender and whizz until smooth. Pass through a fine sieve 2 or 3 times to remove most of the pulp.
2. Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well. Chill in the fridge.
3. To make the garnish, finely dice the spring onions, red pepper, green pepper and hard-boiled egg. Cut the bread into 1cm cubes and gently fry in a little olive oil to make croutons. Serve the gazpacho with the garnish.

229 kcalories, protein 4.4g, carbohydrate 9.6g, fat 19.5 g, saturated fat 2.9g, fibre 3.1g, salt 0.49 g

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• chillidog

  27 July 2008

  chillidog rated and commented on this recipe

  

  Everyone loved this version of Gazpacho. The In-laws even took a copy of the recipe home with them! excellent!

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• AnaNoMar

  02 September 2008

  AnaNoMar rated and commented on this recipe

  

  This cold soup should be served chilled or with some ice cubes added. Garnish also with some black grapes... it's delicious. Or simply garnish with diced tomato, peppers, cucumbers, onions...

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• Dawn

  15 November 2008

  Dawn rated and commented on this recipe

  

  ''I made this summer soup with the last of the toms from the greenhouse. Each of the flavours came through beautifully and it only needed the smallest bit of salt. I must confess to not putting it through a sieve so was perhaps thicker than otherwise but gazpacho in November perhaps needs a little something extra.

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Ingredients

• 1kg really ripe tomatoes , roughly chopped
• 4 spring onions , chopped
• 3 garlic cloves
• ½ cucumber , peeled
• 75ml olive oil
• 2 tbsp sherry vinegar

FOR THE GARNISH

• 2 spring onions
• ½ red pepper
• ½ green pepper
• 1 hard-boiled egg
• 1 slice bread
• olive oil , for frying

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Serves 4 - 6

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Ingredients

• 1kg really ripe tomatoes , roughly chopped
• 4 spring onions , chopped
• 3 garlic cloves
• ½ cucumber , peeled
• 75ml olive oil
• 2 tbsp sherry vinegar

FOR THE GARNISH

• 2 spring onions
• ½ red pepper
• ½ green pepper
• 1 hard-boiled egg
• 1 slice bread
• olive oil , for frying

229 kcalories, protein 4.4g, carbohydrate 9.6g, fat 19.5 g, saturated fat 2.9g, fibre 3.1g, salt 0.49 g

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