Gazpacho
| Serves: 6 | Category: Soup | Season: Summer | Course: Starter | Machine: Cooking machine | Total time (min.): 15 plus 2 hours chilling |
Gazpacho is a cold tomato based raw vegetable soup. It is widely consumed throughout Spain and is enjoyed during the summer months due to its cool refreshing temperature and acidic bite.
Ingredients
- Ripe tomatoes 450g
- Clove garlic (peeled) 1
- Sprigs fresh parsley or basil 2
- Tomato purée 15ml (1 tbsp)
- Cucumber (peeled and chopped) ¼
- Tomato juice 300ml
- Spring onions (finely chopped) 2
- Small green pepper (deseeded and very finely chopped) 1
- Cucumber, very finely chopped 1cm piece
- Lemon juice 15ml
- Olive oil 30ml (2 tbsp)
- Salt and freshly ground black pepper
- Ice cubes and croûtons for serving (optional)
Tools
- Cooking Chef
- Food Processor Attachment
Method
- Immerse the tomatoes in a bowl of boiling water for 15 seconds; remove using a slotted spoon, cool slightly then peel away the skins and roughly chop.
- Place the tomatoes in the Blender or Food Processor bowl with the garlic and parsley or basil, tomato purée, cucumber and tomato juice and blend until smooth. Strain through a nylon sieve into a bowl, pushing through as much as possible.
- Stir in the spring onions, green pepper and finely chopped cucumber with the lemon juice and olive oil. Season with salt and pepper and leave to chill for 2 hours in the fridge.
- Just before serving add seasoning if necessary again as chilling will reduce the strength of the flavours. Spoon into chilled serving bowls, add one or two ice cubes to each bowl and serve garnished with croûtons, if wished.