Gazpacho soup

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Ingredients:

1 cucumber, peeled and diced.

1 red pepper, de-seeded and diced.

1 kilo tomatoes, diced.

3 spring onions, peeled and finely chopped.

3 cloves garlic, peeled and finely chopped.

55g sherry vinegar.

55g olive oil.

4g salt.

2g ground black pepper.

75g breadcrumbs .

Method:

Mix all the ingredients in a lidded container and chill in the fridge for at least an hour or overnight.

Blitz the mix in a blender to create a smooth liquid, adjusting the thickness and taste with more oil, vinegar, salt and pepper.

Chill again and re-adjust seasoning if necessary before serving.

My Tips:

If you have some dry old bread, cut into pieces and reduce to crumbs in a food processor or mill.  Store in the freezer until needed.

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© 2022 - Penny Melville-Brown
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