Classic gazpacho


  • 500 g full–flavoured tomatoes, quartered and seeded
  • ¼ telegraph cucumber, peeled and coarsely chopped
  • 1 red capsicum, seeded and coarsely chopped
  • 2 cloves garlic
  • 1 small onion, quartered
  • 1 slice of bread, about 30 g, torn into pieces
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 cups (500 ml) tomato juice
  • 1 tablespoon tomato paste
  • 1 red capsicum
  • 4 spring onions
  • ¼ telegraph cucumber
  • 2 slices of bread, made into croutons


  1. Mix all the soup ingredients in a large bowl.
  2. Ladle batches of the mixture into a blender and purée until smooth.
  3. Pour the soup into a large clean bowl, cover and chill for 2 hours.
  4. Prepare the vegetables to serve with the soup towards the end of the chilling time.
  5. Seed and finely dice the capsicum; thinly slice the spring onions; and finely dice the cucumber.
  6. Place these vegetables and the croutons in separate serving dishes.
  7. Taste the soup and adjust the seasoning, then ladle it into bowls.
  8. Serve at once, offering the accompaniments so that they can be added to taste as the soup is eaten.

Serves 4
Preparation: 20 minutes, plus 2 hours chilling
Cooking: NA


Source: Soups & Casseroles
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