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delicious gazpacho recipe



Many a gazpacho recipe exists throughout Spain - each family having its own "special" one.

It's a soup, served icy-cold, and extremely refreshing on a hot, summer's day.

Originating from the large, southerly Spanish region of Andalucia, this soup is often enjoyed as a tapa - accompanied with chilled, chopped vegetables.

The recipe below is a favourite of mine - it's also ideal for using up tomatoes that are a bit too ripe for salads.

The vinegar adds a nice tang!

Find more Spanish recipes towards the end of the page.


tapas recipes - gazpacho

Ingrediants - for 4 people

  • 500 gr ripe tomatoes, skinned and chopped
  • 1 small cucumber, peeled and chopped
  • 2 green peppers, cored and chopped
  • 1 onion, peeled and chopped
  • 50 gr fresh breadcrumbs
  • 1 tablespoon vinegar
  • 2 tablespoons olive oil
  • Seasoning
  • Method

    1. Purée all ingrediants - except oil/seasoning - in electric mixer.
    2. Beat in olive oil.
    3. Add enough water for soup-like consistency.
    4. Season well.
    5. Chill very well in fridge before serving.
    6. Can be accompanied by raw, chopped vegetables.


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