Gazpacho
A Spanish cold soup made with tomatoes, raw vegetables, olive oil, and white bread.
Makes 5 litres/20 portions.

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Ingredients
5 |
kg |
tomatoes |
300 |
g |
red sweet pepper |
300 |
g |
green sweet pepper |
750 |
g |
cucumber, peeled |
250 |
g |
red onion |
1 |
kg |
white bread, without crusts |
400 |
g |
red wine |
2 |
l |
water |
75 |
g |
white wine vinegar |
200 |
g |
olive oil |
5 |
cloves |
garlic |
As needed: |
|
Tabasco sauce |
As needed: |
|
salt and pepper |
Preparation method
- Coarsely chop the tomatoes, sweet peppers, peeled cucumber, red onion, and white bread.
- Blend all the chopped vegetables, garlic, and bread in a food processor.
- Add the water, red wine, white wine vinegar, and olive oil.
- Season to taste with the Tabasco and salt and pepper.
- You can strain the soup or leave it coarse.
- Refrigerate at 4°C. Serve chilled.
Serving suggestions
- Variation tip: use different types of vinegars such as sherry vinegar, tarragon vinegar, or apple cider vinegar.
- Variation tip: use different flavour combinations such as fennel, almond, cucumber or peas, mint, or lime.
- Variation tip: use this basic recipe to prepare a mousse or jelly.
- The gazpacho can also be served as a cold sauce or as a coulis with starters.