Gazpacho

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• Gwen

  04 July 2009

  Gwen commented on this recipe

  I tried this last week and it was uneatable with a bad bitter test. Not sure what went wrong but from the taste, I blame the red onion for spoiling the whole thing. The only ingredients I did not add were 1) the 200ml of stock as the mixture was already fairly liquid and 2) the sherry vinegar which I replaced by my usual balsamic vinegar.

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• Launa

  05 July 2009

  Launa rated and commented on this recipe

  

  I tried this recipe yesterday but with only 2 tbsp olive oil, a dash of worcestershire sauce and extra chopped red pepper on top and it was delicious! Both kids and hubby thoroughly enjoyed it. Sweet and spicy.

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• Skinnerella

  10 August 2009

  Skinnerella rated and commented on this recipe

  

  Absolutely delicious - much better than other recipes I've tried, particularly those with ice that can make it a bit watery.

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• Gastronaut

  08 June 2010

  Gastronaut commented on this recipe

  I assume that the baguette does NOT get whizzed up with the rest!

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• Gastronaut

  18 June 2010

  Gastronaut rated and commented on this recipe

  

  Now made it and about to for the 2nd time, superb. Half way through the first batch my partner as picking tomato pips out of her teeth so we sieved it and it just got better! (might have slipped a dash of chilli sauce in too...)

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• Pedrera

  29 June 2010

  Pedrera commented on this recipe

  Excellent recipe but I suggest you peel the tomatoes before cutting and mixing with the blender. (Just put them in hot water for a minute and the skin will easily come off) And a tiny bit of chili does good too :)

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• Alex B

  10 July 2010

  Alex B commented on this recipe

  Gastronaut - the bread DOES get whizzed with everything else..

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• Julia

  14 July 2010

  Julia rated and commented on this recipe

  

  I recommend using Passata instead of whole tomatoes, that way no pips and no need to sieve. I used a plain passata with no added extras and it was great. Also I served it as a main course and added chilled tiny prawns in a heap on top before serving.

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• carlos

  14 July 2010

  carlos commented on this recipe

  oh, yes! summer is coming -is it? : ))- and the gazpacho season is open, can't wait! good recipe, personally i go easier with the cucumber, a quarter peeled and scratched on the sides with a fork -mum's tip- will make it less 'repetitive'. white wine vinegar. also normal onion, a quarter and the bread -stale white is better- presoaked in cold water. no stock. add chilled water to taste. it will not go bland if the proportions are right. buen provecho.

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• carlos

  14 July 2010

  carlos commented on this recipe

  me again! forgot no paprika an 1/2 green, 1/2 red pepper. and this is one of those recipes that comes out different everytime. smartypants me...

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• Julia Powers

  13 September 2010

  Julia Powers rated and commented on this recipe

  

  I used Pimenton Picante brought home from holiday to give the recipe spice, and a lot less bread; two or three crust-less slices of a baguette. Also 500 grams of deseeded tomato gives a more authentic, less gritty texture.

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http://www.bbcgoodfood.com/recipes/7272/

http://www.bbcgoodfood.com/recipes/7272/

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Ingredients

• 500g ripe plum tomatoes , roughly chopped
• ½ cucumber , peeled and roughly chopped
• 1 red pepper , roughly chopped
• 1 red onion , roughly chopped
• 1 garlic clove , chopped
• extra-virgin olive oil
• 200ml vegetable stock
• 2 tbsp sherry vinegar
• 2 tsp sweet smoked Spanish paprika
• 1 white baguette , cut into 4

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 10 minutes plus chilling

Ingredients

• 500g ripe plum tomatoes , roughly chopped
• ½ cucumber , peeled and roughly chopped
• 1 red pepper , roughly chopped
• 1 red onion , roughly chopped
• 1 garlic clove , chopped
• extra-virgin olive oil
• 200ml vegetable stock
• 2 tbsp sherry vinegar
• 2 tsp sweet smoked Spanish paprika
• 1 white baguette , cut into 4

Per serving

288 kcalories, protein 7g, carbohydrate 38.3g, fat 12.9 g, saturated fat 1.8g, fibre 3.9g, salt 0.89 g

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