Pink Gazpacho

    2 hours 15 minutes

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

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    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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