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Gazpacho

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Soups and starters

Preparation time: 15 minutes plus 2 hours chilling

Serves: 6

Method

  1. 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.
  2. Place the tomatoes in the blender or food Processor attachment 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.
  3. 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.
  4. 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 you wish.

Ingredients

  • 450g ripe tomatoes 
  • 1 clove garlic (peeled) 
  • 2 sprigs fresh parsley or basil 
  • 1 tbsp tomato purée 
  • ¼ of cucumber (peeled and chopped) 
  • 300ml tomato juice 
  • 2 spring onions (finely chopped) 
  • 1 small green pepper (deseeded and very finely chopped) 
  • 1cm piece cucumber, very finely chopped 
  • 15ml lemon juice 
  • 2 tbsp olive oil 
  • Salt and freshly ground black pepper
  • Ice cubes and croûtons for serving, optional

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