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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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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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Ready in 20 minutes

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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