Traditional Gazpacho
A refreshing and quick soup, perfect on a warm sunny day!
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Traditional Gazpacho
A refreshing and quick soup, perfect on a warm sunny day!
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| Servings | Prep Time |
| 2servings | 15minutes |
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|
Ingredients
- 600g Tomatoes
- 1/2 Red bell pepper
- 1/2 Cucumberpeeled
- 1clove Garlic
- 1clove Smoked garlic(optional)
- 1 Green chili
- 4slices Breadsoaked and drained
- 1/4cup Extra virgin olive oil
- Salt and Pepperto taste
- Paprikato adjust colour
Instructions
- Place the bread slices in water and let them soak while you prepare the vegetables.
- Chop your vegetables in big chunks and add to the blender.
- Squeeze the soaked bread so that no water remains, add to the blender along with the olive oil.
- Blend until the gazpacho has reached a creamy consistency.
- Serve chilled and enjoy!
Recipe Notes
Jo’s Tips
- For best results use ripe tomatoes
- This recipe is a great way to use up old bread
- You can make it gluten free by using gluten free bread or soaked cashew nuts
- You can also use paprika extract to adjust the colour. The more ripe your tomatoes are, the less colour extract you’ll need
- If the gazpacho warms up while blending, you can serve it with a few ice cubes to chill it quickly
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