JanaBy Jana  ,     

October 20, 2014

Gazpacho 0 5 0

Traditional Spanish cold soup suitable for summer days.

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 6 Servings


1Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco, sugar and seasoning.

2Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.

3To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.


1 red onion, chopped

2 garlic cloves, finely chopped

1 red pepper, deseeded and chopped

4 ripe tomatoes, chopped

1 slice white bread, crusts removed and torn

500ml passata

300ml / half pint vegetable stock

5 tbsp olive oil, plus extra

4 tbsp wine vinegar

1 tsp Tabasco or harissa

1 tsp sugar

basil leaves, to serve


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