Gazpacho
A Spanish cold soup made with tomatoes, raw vegetables, olive oil, and white bread.
Recipe makes 5 litres/20 portions
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
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.