Salmorejo/Gazpacho
The original Andaluz Gazpacho. A cold 'soup' which is the ultimate hot Summer cooler! Easy to make, too.
Difficulty and servings
Serves 4
Preparation and cooking times
1 hour chilling time
- Place all the ingredients in a large bowl and blend with a hand blender until smooth and completely homogenised.
- Check for any unblended ingredients. Soup should be a pale red with flecks of red and green in it.
- Chill in fridge for at least 1 hour
- Place all accompaniments on a large plate, keeping them divided into seperate sections. Or use a sectioned snack server.
- Divide the Salmorejo between four bowls and serve with the accompaniments and crusty bread
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/5831/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 kg. ripe & soft tomatoes, top of core removed but seeds left in
- 1 deseeded green pepper (preferably the long, thin Spanish pepper, not the capsicum/bell pepper type, although this will do fine too)
- half a medium onion
- a third of a long (UK) cucumber, peeled and seeds removed
- 1 clove of garlic
- 200 ml good virgin olive oil
- 2 tsp red wine vinegar or sherry (Xerez) vinegar
- half tsp of ground cumin
- 2 level tsp of salt
- FOR THE ACCOMPANIMENTS
- 3 hard-boiled and cooled eggs, yolk and white seperated and chopped small
- large handful of sultanas, soaked in olive oil
- Spanish Serrano ham or good ham, chopped small
- croutons
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
1 hour chilling time
Ingredients
- 1 kg. ripe & soft tomatoes, top of core removed but seeds left in
- 1 deseeded green pepper (preferably the long, thin Spanish pepper, not the capsicum/bell pepper type, although this will do fine too)
- half a medium onion
- a third of a long (UK) cucumber, peeled and seeds removed
- 1 clove of garlic
- 200 ml good virgin olive oil
- 2 tsp red wine vinegar or sherry (Xerez) vinegar
- half tsp of ground cumin
- 2 level tsp of salt
- FOR THE ACCOMPANIMENTS
- 3 hard-boiled and cooled eggs, yolk and white seperated and chopped small
- large handful of sultanas, soaked in olive oil
- Spanish Serrano ham or good ham, chopped small
- croutons
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
15 June 2008
Anthony Griffin rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 June 2008
Anthony Griffin commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 July 2011
Beth rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.