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Amanda's Gazpacho
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Amanda’s Gazpacho

Gazpacho is a cold soup of raw, blended vegetables, originally from Andalusia in southern Spain.
Prep Time10 minutes
Total Time10 minutes
Servings: 6

Ingredients

  • 2 punnets cherry tomatoes rinsed
  • 1 red capsicum rinsed, seeded and chopped coarsely
  • 2 Lebanese cucumbers rinsed and chopped coarsely
  • 1 eschallot

    peeled and chopped (or half a red onion, peeled and chopped)

  • 2 fat cloves of garlic

    peeled and chopped

  • 500 ml cold chicken stock

    (or vegetable stock or water)

  • 1/2 cup olive oil
  • 2 tbsp sherry vinegar
  • salt flakes
  • freshly ground black pepper

Instructions

  • Toss the vegetables and garlic together in a large deep bowl with a generous sprinkle of salt flakes, the olive oil and sherry vinegar.
  • Add the stock or water and blend with a stick blender. If the soup is too thick, add more stock or water.
  • Taste it before serving as you may wish to add more salt, vinegar or olive oil.
  • Chill the soup for a couple of hours before serving. I like to store mine in glass jars. The soup will keep for three days in the fridge. It is also suitable to freeze.