Gazpacho

Gazpacho

Spanish paprika and sherry vinegar give this chilled soup a flavour boost

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 10 minutes plus chilling

Method

  1. Mix all the ingredients in a large bowl, using 4 tbsp olive oil, and season. Whizz in a blender to a fine consistency. Chill for at least 4 hours or overnight.
  2. Serve chilled in small cups or glasses with extra diced vegetables sprinkled over, if you like.

Per serving

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

Recipe from olive magazine, September 2008.

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Latest comments and suggestions

  • 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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  • 05 July 2009

    Launa rated and commented on this recipe

    5 stars

    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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  • 10 August 2009

    Skinnerella rated and commented on this recipe

    5 stars

    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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  • 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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  • 18 June 2010

    Gastronaut rated and commented on this recipe

    5 stars

    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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  • 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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  • 10 July 2010

    Alex B commented on this recipe

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

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  • 14 July 2010

    Julia rated and commented on this recipe

    4 stars

    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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  • 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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  • 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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  • 13 September 2010

    Julia Powers rated and commented on this recipe

    3 stars

    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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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

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
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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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