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

Latest comments and suggestions

• 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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• Claris74

  22 July 2009

  Claris74 rated and commented on this recipe

  

  This was delicious and so easy to make. I made it the night before my dinner party and left it in the fridge and all the flavours had permeated even more. Give it a go!

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• knucklez

  14 August 2009

  knucklez commented on this recipe

  i lived in adalucia for 11 years, an every one i knew had gazpacho as a drink not a soup

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• DJ

  21 August 2009

  DJ rated and commented on this recipe

  

  Good recipe - only thing is that (in my opinion) three cloves of garlic is way too much. Adding lemon juice is also a good option.

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• eugenia

  04 September 2009

  eugenia commented on this recipe

  You have to use bread and water also when you chop all the ingredients for do the real gazpacho, and use only one garlic cloves

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• cmf-foodfile

  16 September 2009

  cmf-foodfile commented on this recipe

  Some of the comments about this recipe would make me want to make it as a drink. I used to do a tomato juice starter - finely diced spring onion, yellow peeper and cucumber,, and some seasonings - leave itto infuse in the fridge for as much of the day as possible. Nowadays, though I'm not making that juice as such, I do add lime juice and a load of garlic into my seasonings.

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http://www.bbcgoodfood.com/recipes/4430/

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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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