Gazpacho with Cucumbers

Gazpacho with Cucumbers


1 person made this

Gazpacho is a favourite soup in the summer when it's hot out. This version is made with cucumber, capsicum and tomato.


Serves: 4 

  • 90ml olive oil
  • 2 onions, diced
  • 1 clove garlic, diced
  • 1/2 red capsicum, diced
  • 200g cucumber, peeled, seeded and diced
  • 750g tinned peeled tomatoes
  • 4 slices stale bread, crusts removed and crumbled
  • 1 egg yolk
  • salt and pepper, to taste
  • 3-4 tablespoons lemon juice
  • 1 small bunch mint (or to taste), diced

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Heat up 1 tablespoon of the oil in a saucepan and lightly saute the onions and garlic.
  2. In a blender, puree the capsicum, cucumber and toamtoes. Add crumbled bread, onions and garlic. Puree again, and refrigerate until cold.
  3. Add the egg yolk, salt, pepper and lemon juice. Blend. Add the remaining olive oil and stir into the soup. Add mint to taste and serve.

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