Gazpacho
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 kg very ripe tomatoes, roughly chopped
- 2 sweet red peppers
- 1 large red onion
- 1 fresh red chili, deseeded and chopped
- 1 cucumber, peeled, deseeded and chopped
- 150 g day-old white country bread
- 120 ml extra virgin olive oil
- 250 ml ice-cold water
- 3 large garlic cloves
- 1 small handful of fresh mint
- 1 tablespoon Tabasco sauce
- 1 lemon
- 2 hard-boiled eggs, chopped
- salt & freshly ground black pepper
directions
- Blitz the bread into breadcrumbs and soak in half the water.
- Put aside half a red pepper and half the onion, then roughly chop the remainder and place in a large bowl with the chili, tomatoes, cucumber, garlic, mint and olive oil.
- Mix through the breadcrumbs and remainder of the water.
- Blitz with either a hand blender or in batches in a conventional blender until smooth (several minutes).
- If you prefer, you can sieve at this point to make the end result very smooth; I personally prefer the little bit of texture.
- Stir through the tabasco and juice of half the lemon and season well (I used about three level teaspoons of salt and the same of black pepper).
- Taste and adjust lemon, tabasco and seasoning as required.
- Chill for at least 4 hours to allow flavours to infuse - it should be served very cold.
- Serve alongside a plate containing the remainder of the red pepper and red onion, very finely chopped, and the hard boiled egg for people to sprinkle on to their taste.
- Garnish with a few small mint leaves and lemon.
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RECIPE SUBMITTED BY
Snowbunny Andorra
Andorra