Gastronomixs

Gazpacho

A Spanish cold soup made with tomatoes, raw vegetables, olive oil, and white bread.

Recipe makes 5 litres/20 portions

Gazpacho

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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

 

 

Tabasco sauce

 

 

pepper

 

 

salt

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, rice vinegar, balsamic 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.

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