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Gazpacho
Photo: Bocadorada, Wikimedia Commons, CC BY-SA 2.0 (cropped)

Soups · Recipe No. 705

Gazpacho

Gazpacho made with tomato concassée*, tomato juice, cucumber and green pepper. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Cube & soak bread with tomato juice a few minutes.

  2. Season and add crushed chopped garlic.

  3. Puree.

  4. Mix in all other ingredients.

  5. Stand in a cool place for an hour.

  6. Serve chilled garnish with chives.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Variations include adding cumin or grapes and almonds, cream instead of mayonnaise, omitting the mayonnaise entirely, or omiting the juice and double the tomatoes and serve with croutons instead of incorporating the bread.
  • * concassée are skinned deseeded are diced tomatoes.

Shopping list for 4 portions

Fruit & veg

Oils, vinegars & sauces

Wine & drinks

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Gazpacho” and the original recipe card.