Pink Gazpacho

Pink Gazpacho

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A summer classic. It's a good idea to double the quantities because it keeps well in the refrigerator.


Serves: 6 

  • 200g stale bread, torn up
  • 500g tomatoes, peeled and seeded
  • 1 clove garlic
  • 4 tablespoons olive oil
  • 2 tablespoons vinegar
  • salt, to taste
  • ice, as needed
  • Garnish
  • diced tomato
  • garlic croutons

Preparation:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours15min 

  1. Soak the bread in water and wring it out. Place in a blender with the tomatoes and puree until smooth.
  2. Add garlic, oil and vinegar. Add salt to taste and blend again. Chill in the fridge a couple of hours.
  3. To serve, place ice cubes in a bowl and pour over the gazpacho. Serve with bowls of diced tomato and garlic croutons on the side.

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