Gazpacho | How to make Gazpacho

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ByShalini Digvijay
Created on 31st Jan 2016
  • Gazpacho, How to make Gazpacho
  • Gazpacho | How to make Gazpacho (5 likes)

  • 0 reviews
    Rate It!
  • By Shalini Digvijay
    Created on 31st Jan 2016

About Gazpacho

A simple no cook soup, that is healthy and filling and at the same time a simple addition to a romantic meal. Gazpacho is very good in summers and can also be served as a stand alone dish with a glass of red wine.

Gazpacho, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Shalini Digvijay. Gazpacho is a dish which demands no explanations, it's a whole world of flavour in itself. Gazpacho is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Gazpacho by Shalini Digvijay is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Gazpacho.

  • Prep Time10mins
  • Cook Time3mins
  • Serves2People

Ingredients to make Gazpacho

  • 4 ripe tomatoes
  • 2 slices stale blown bread or sourdough bread
  • 1 red pepper
  • 1 small cucumber
  • 1 small celery
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt ,black pepper or red paprika powder to taste
  • 1 clove garlic
  • 1 small red onion
  • Few dashes Tabasco sauce
  • Parsley sprigs to gerniah
  • Red wine vinegar-optional
  • 1 cup Tomato juice- optional
  • Sugar 2 tsp or to taste

How to make Gazpacho

  1. Chop the tomatoes roughly. De seed and chop the red pepper and the cucumber. Chop the celery and smash the garlic.
  2. Soak the bread in cold water and squeeze.
  3. Roast the onion over the gas flame so the outer layer chars and burns and the raw smell of the onion goes. Remove the burnt layers and chop the onion into 4 parts.
  4. In your blender, place the tomatoes,celery,garlic ,onion, squeezed bread , lemon juice, salt, black pepper or paprika powder and olive oil in blender jar.add the red wine vinegar now if using.
  5. Add the tomato juice or 1 cup ice cold water . The tomato juice makes the gazpacho richer and tastier. Check for the taste and add Tabasco and sugar to the soup. Don't make it into a thick purée. A little pulpy is great.
  6. Pour into a glass bowl, cover and chill. Best if you make this in the morning to serve at night.
  7. Serve chilled in a flat soup bowl. Drizzle some olive oil over and add a dab of Tabasco. Top with finely diced red pepper and celery and a sprig of parsley.
  8. Enjoy with you significant other.
My Tip: You can blend this with ice cubes and water , this will ensure the veggies don't get puréed totally. Use extra virgin olive oil for the best taste.

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