Gazpacho Soup
Prep Time: N/A
Notes: Summer lunch treat!! This is one of those dishes that owes everything to the quality of the ingredients. Fresh and simple, a blitz and go fuss free, vitamin packed dish. It’s also great the following day, as time allows the flavours to fully emerge…so make plenty!

Tomato Tip: If the tomatoes have good acidity but lacking in sweetness add a teaspoon of castor sugar when blitzing!

Add a sparkle to your Gazpacho: Try using sparkling water instead of still, and only seconds before serving!
2 slices white bread [crusts removed]
3 garlic cloves [roughly chopped]
500g [approx 6] medium vine ripe tomatoes [roughly chopped]
50 ml Virgin Olive Oil
250 ml fresh cold water
1 yellow pepper [capsicum or belle pepper] seeds removed and roughly chopped
1 cucumber [approx 12 inch] peeled and chopped
1 onion, peeled and chopped
2 tblsp [30ml] verjuice or dry sherry
Salt and Pepper
1. Place the bread and the garlic into the food processor and blitz

2. Add the olive oil and blitz

3. Now place the tomatoes, pepper, cucumber and onions into the food processor and blitz for 1-2 mins, until all is smooth. Pour into a clean bowl, add the dry sherry and water and stir well, taste and season with salt and pepper.

4. Cover and place into the refrigerator for 2 hours, to chill. When ready pour into the chilled bowls or glasses and serve preferably in a sunny and warm environment.

Serves: Makes approx 1 ½ litr 4-6 portions

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