Gazpacho
Gazpacho is a wonderfully flavourful cold soup from Spain. Typically it is a peasant dish that uses up stale bread and over-ripe tomatoes that is made into a soup. One small thing, it is Gazpacho, not Gazpachio as so many people seem to say! There is no ‘i’ in Gazpacho in the same way as there is no cucumber in it either! This is an authentic gazpacho recipe which we have been making ever since we first made it in southern Spain from a Spanish recipe book that was in the villa in which we were staying.
Gazpacho
Servings: 4 people
Calories: 355kcal
Ingredients
- 1 kg Tomatoes over-ripe are best!
- 1 clove Garlic
- 1 red Romano Pepper
- 100 g Bread stale is best
- 100 ml Olive Oil extra virgin – the best you can find!
- 75 ml White Wine Vinegar
- Salt for seasoning
Optional Garnish(es)
- Handful Croutons
- 1 Egg hardboiled and chopped
- Red onion chopped, small
- Cucumber Cubed, small
Instructions
- Deseed the pepper and roughly chop it. Peel the garlic and place both the pepper and the garlic in a food processor. Whiz up for a few seconds to start mincing them
- Soak the bread in enough water to cover it and set aside
- Add the tomatoes to the food processor and whiz them up with the garlic and pepper
- Squeeze the water out of the bread, add this to the food processor and whiz it all up again. Finally drizzle in the oil and vinegar and give it a final whiz
- Pass the soup through a fine sieve until all the liquid is through and the solids remain in the sieve. Discard the solids and place the soup in the fridge to chill before serving
Nutrition
Calories: 355kcal | Carbohydrates: 23g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 653mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2142IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 2mg