Soup
Gazpacho
SoupOrigin: Spain
Cold Spanish tomato soup with cucumber, pepper, garlic and bread.
Prep
20 min
Cook
—
Total time
20 min
Portions
4
Total weight
874 g
Per portion
218.5 g
Ingredients
Method
Soften the bread
- Tear the bread into pieces and soak in a little cold water for 5 minutes.
- Squeeze out the excess water.
Prep vegetables
- Roughly chop the tomato, cucumber, pepper and garlic.
Blend
- Blend the vegetables with the bread, oil, lemon juice and salt until smooth (or leave slightly chunky).
- Taste and adjust salt or lemon.
Chill
- Chill at least 1 hour (ideally 2) before serving ice-cold.
Serving
Serve well chilled in bowls or glasses, with a drizzle of oil and diced vegetable garnish if liked.
Storage
Refrigerate up to 2 days. Stir before serving; do not freeze (texture suffers).