- Cuisine: Spanish
- Prep Time: 3 hr(s) 30 min(s)
- Serves 6
It looks like a soup, it tastes like a soup, but Spanish people have it as a drink. It is very fresh, healthy, and is an explosion of flavours. It's Spanish gazpacho and it's very easy to prepare. Antonia López from Solera Catering shares her recipe for making proper gazpacho.
Ingredients1kg vine-ripened tomatoes, peeled
1 red capsicum, deseeded
½ red onion
2 cloves garlic
1 tsp salt
½ cup Spanish olive oil
2 tbsp red wine vinegar
50g day-old bread
Diced green and red capsicum
Diced hardboiled egg
Diced jamon serrano
PreparationPlace all ingredients in the jug of a blender. Mix until a thick soup forms. If desired, strain the mixture through a fine sieve to remove the tomato seeds. Add water to achieve your desired consistency. (Remember, it will be a drink, not a soup, so you won't use a spoon.)
Refrigerate the gazpacho for at least 3 hours.
To serve, divide among glasses and top with your choice of garnish.
If you enjoyed this Gazpacho recipe then browse more Spanish recipes, side dish recipes, soup recipes, vegetarian recipes, italian radio recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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Store in a thick brown paper bag, in a cool, dry, dark place. Discard any potatoes that have developed a green tinge, indicating a rise of (potentially dangerous) solanine levels. Opt for unwashed potatoes where possible as the dirt protects the potatoes.
A legume used frequently in African and South American cooking, small, pale and round with a black spot, hence the name.