Gazpacho

0 of 5

Preparation time: 5-20 minutes
Serves: Up to 6 people
Course: Soups and starters

Made with these products:

Kitchen Machines

Ingredients

450g (1lb) ripe tomatoes
1 clove garlic, peeled
2 sprigs fresh parsley or basil
15ml (1 tbsp.) tomato purée
¼ cucumber, peeled and chopped
300ml (½ pint) tomato juice
2 spring onions, finely chopped
1 small green pepper, seeded and very finely chopped
5cm (2 inch) piece cucumber, very finely chopped
15ml (1 tbsp.) lemon juice
30ml (2 tbsp.) olive oil
salt and freshly ground black pepper
ice cubes and croutons for serving (optional)

Serves: 6
Preparation Time: 15 minutes plus chilling
Tools: Acrylic Blender Attachment

What is Gazpacho?

This tomato-based, vegetable soup is served cold and originates from the Spanish region of Andalucía. The soup is refreshing and is widely consumed during summer time in both Spain and neighbouring Portugal.

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 Acrylic Blender Attachment with the garlic and parsley or basil, tomato purée and cucumber 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 check the seasoning 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 croutons, if wished.