Gazpacho
This refreshing gazpacho recipe is the perfect Summer dish, bursting with the flavors of ripe tomatoes, crisp cucumber, and fragrant garlic. This chilled soup is easy to make and is a great way to savor the fresh ingredients of the season. Serve it in small bowls or glasses for a cool and satisfying meal on a hot day.
— Constant Cookbook
Ingredients
- 1kg really ripe tomatoes , roughly chopped
- 4 spring onions , chopped
- 3 garlic cloves
- ½ cucumber , peeled
- 75ml olive oil
- 2 tbsp sherry vinegar
- 2 spring onions
- ½ red pepper
- ½ green pepper
- 1 hard-boiled egg
- 1 slice bread
- olive oil , for frying
Instructions
- Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
- To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.
Yield
Serves 4 - 6
Nutrition
- Calories: 134 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.48 milligram of sodium
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