Michelle's gazpacho

Michelle's gazpacho

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Eaten throughout Spain and Portugal, this cold, spicy soup is a perfect light meal for summer. Serve with crusty bread or garlic croutons.

Michelle Chen

Serves: 5 

  • 800g ripe tomatoes
  • 1 large cucumber, chopped
  • 1 green capsicum, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped black olives
  • 5 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon tomato purée
  • 600ml cold water
  • 1 small onion, chopped
  • 1 green capsicum, diced
  • 2 spring onions, thinly sliced
  • 1 large cucumber, chopped
  • 2 hard-boiled eggs, chopped

Preparation:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

  1. Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a purée.
  2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green peppers, garlic, olives, vinegar, oil and tomato purée, and season to taste. Cover and refrigerate for 2 to 3 hours.
  3. Use chilled water to thin the soup to your taste if required. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for guests to add to their own bowls.

To Make Garlic Herb Croutons

Preheat the oven to 175 degrees C. Cut two 2cm thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary and a pinch of chilli flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

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