Gazpacho Hispaniola
This refreshing gazpacho recipe is a delightful blend of vibrant vegetables, tangy sherry vinegar, and fragrant basil. The chilled soup is perfect for a light and healthy meal, especially on a warm day. With optional toppings like quails' eggs and crunchy croûtons, this gazpacho is a feast for the eyes and the taste buds. Enjoy the medley of flavors in every spoonful!
— Constant Cookbook
Ingredients
- 1 litre/1.7 pints eight vegetable-based juice, such as V8 (available from larger supermarkets)
- 4 spring onions
- 2 garlic
- ½ cucumber
- 1 small red onion
- ½ red pepper
- ½ green pepper
- 2 tbsp sherry vinegar
- and saltwhite pepper
- 4 tbsp extra virgin olive oil
- 8-10 quails' eggs (optional)
- handful small basil
- small bag lightly toasted croûtons (optional)
Instructions
- For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight.
- Just before serving, bring a pan of water to the boil and hard-boil the quailsâ eggs for three minutes (if using). Run the quailsâ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half).
- Stir the basil into the gazpacho.
- To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quailsâ egg and a drizzle of olive oil.
Cook Time
10M
Yield
Serves 4
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