Gazpacho

Gazpacho

This sunny recipe is best prepared in the summer and early autumn, when the fresh ingredients are at their best

Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Total time

Ready in 20 minutes

Method

  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

Recipe from olive magazine, June 2007.

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Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Total time

Ready in 20 minutes

Ingredients

FOR THE GARNISH

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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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