Gazpacho

Cooking Soups Gazpacho

Elegant glasses of gazpacho make an excellent start to any festive occasion.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Combine the bread and vinegar in a bowl. Set aside for 10 minutes to soak.
  2. Process the bread mixture, tomato, shallot, garlic and sugar in a food processor for 2 minutes. Add the oil and process until well combined. Strain through a fine sieve, pressing down with the back of a spoon to extract the liquid, into an airtight container. Discard the pulp.Taste and season with salt and pepper. Cover and place in the fridge for 4 hours or until well chilled.
  3. Pour the soup evenly among ten 60ml (1/4-cup) capacity serving glasses. Top with cucumber.

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2 large slices day-old crusty bread, crusts removed, torn
2 tbsp red wine vinegar
1kg truss tomatoes, stems removed, coarsely chopped
2 shallots, ends trimmed, thinly sliced
1 garlic clove, chopped
1 tsp raw or caster sugar
2 tbsp extra virgin olive oil
Finely chopped cucumber, to serve

Adv

Autors
Preparation time
4:25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Soups
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