“This dish was created by the chefs at Seu-Xerea, a famous restaurant in Valencia, Spain.”
READY IN:
10mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the ingredients for the gazpacho, except the oil, in a liquidizer.
  2. Whiz, adding the oil slowly so that it emulsifies with the soup.
  3. Taste and season as you see fit.
  4. Whiz again.
  5. Serve, with a few bowls of finely chopped spring onion, bell peppers or cucumber as well as some crunchy croutons.

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