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Gazpacho Soup

About this recipe
Healthiness : (23 votes)
Difficulty:  3 out of 5 difficulty
Comments: Wash your hands very, very carefully after handling the chilli pepper or wear rubber gloves, as the chili juices stay on your skin and can really irritate your eyes, mouth and other sensitive skin.
Preparation Time: 45 minutes, 1 hour chilling
Cooking Time: No cooking required
Number of servings: 4
Serving suggestions: Garnish with fresh herbs
This is a vegan recipe

Cold soup is lovely on hot days.
  • 450g (1lb) tomatoes
  • 225g (½lb) green peppers
  • ½ cucumber
  • 1 clove of garlic, peeled and roughly chopped
  • a few coriander leaves
  • ¼ chilli pepper, seeds removed, roughly chopped
  • 50g (2oz) white bread, 2-3 days old
  • ½ mild Spanish onion
  • 15ml (1 tablespoon) balsamic vinegar
  • 30ml (2 tablespoons) olive oil
  • 200ml (third of a pint) cold water
  • Salt and black pepper to taste

  • ice cubes to serve
  • Weighing Scales
  • Chopping Board
  • Knife
  • Measuring Jug
  • Bowl
  • Peeler
  • Food Processor
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Tear up the bread and soak it in some water for 30 minutes and then squeeze it dry.
  2. Throw away the water
  3. Skin the tomatoes by placing them in a bowl of boiling water for 1 minute, take them out carefully, the hot water will have loosened the skin. Use your fingers or a knife to pull the skin off.  Then cut into quarters
  4. Peel the cucumber and cut into chunks
  5. Deseed and roughly cut up the peppers
  6. Chop up the onion
  7. Blend all the ingredients, including the pint cold water (apart from salt, pepper and ice cubes) in a food processor until roughly chopped, not too fine, because the soup should have a little bit of texture
  8. Put the soup into the fridge to chill, for at least an hour
  9. Pour soup into bowls, add some ice, add salt and pepper.  Serve
Gazpacho Soup - print view  Gazpacho Soup - print view

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