Gazpacho soup







Cook Time

00-00 Min


  • 2 large garlic cloves
  • 1 egg yolk
  • 1 thick slice bread, crust removed
  • 90ml/3fl oz olive oil
  • 450g/1lb canned whole peeled plum tomatoes
  • 900g/2lb ripe tomatoes, deseeded and chopped
  • 1 large onion, choped
  • 1 cucumber, peeled and chopped
  • 2 red peppers, seeded and chopped
  • 1 tablespoon tomato purée
  • sea salt and freshly ground black pepper
  • 2 lemons, cut into wedges, to serve
  • Put the garlic, egg yolk and bread in a blender or food processor. With the motor running, slowly add the oil in a thin steady stream until the mixture turns to mayonnaise.
  • Add the chopped tomatoes, onion, cucumber, peppers and tomato purée in batches, and continue blending until smooth.
  • Season with salt and pepper to taste, and chill in the refrigerator until ready to serve.
  • Just before serving, check the seasoning and adjust if necessary. Serve cold with lemon wedges for squeezing over.
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