Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1kilograms tomatoes, plus extra to serve
- 1 small cucumber, peeled and finely chopped
- 1 small red pepper, deseeded and chopped
- 2 garlic cloves, crushed
- 4tablespoons sherry vinegar
- 1 pinch freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 hard-boiled egg, white and yolk separated and chopped (to serve)
- 1 pinch salt
Description
Discover our gazpacho recipe. This chilled, no-cook Spanish soup is extremely popular during the summer months. Also, it pairs well with bread cubes. Try today.
Method
Step 1 of 3
Bring a kettle of water to the boil. Place the tomatoes in a heatproof bowl, pour over enough boiling water to cover, and leave for 20 seconds, or until the skins split. Drain and cool under cold running water. Gently peel off the skins, cut the tomatoes in half, deseed, and chop the flesh.
Step 2 of 3
Place the tomato flesh, cucumber, red pepper, garlic, and vinegar in a food processor or blender. Season to taste and process until smooth. Pour in the oil and process again. Dilute with a little cold water if too thick. Transfer the soup to a serving bowl, cover with cling film, and chill for at least 1 hour.
Step 3 of 3
When ready to serve, finely chop the extra cucumber and red pepper. Place the cucumber, pepper, and egg yolk and white in individual bowls and arrange on the table, along with a bottle of olive oil. Ladle the soup into bowls and serve, letting each diner add their own garnish.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.