Gazpacho is a Spanish soup, served chilled - it's a great summertime dish, made with fresh raw vegetables.
It’s really simple, toss everything in a food processor, add a little olive oil and BAM! - It’s party time!
A great little number for entertaining, you can make it in advance of your soiree - actually, I prefer to serve it after a day or two when the flavours have really developed – it gets better every day, gazpacho soup will last in the fridge, in an airtight container, for a week.
If there’s any gazpacho leftover, you can use it as a pasta sauce, stirred into scrambled eggs, as a tomato base on pizza, a salsa with corn chips or as a base for stews and curries. Versatile!
If you don’t have gluten free bread you can use almond meal instead, and for those who are not coeliac, use your stale bread or a good sourdough.
Serve it in a bowl drizzled with olive oil, or into a tall glass and serve it neat.
You could get really crazy and serve it with prawns or crayfish tails - I served mine with chorizo, jalapeno and I made some goats cheese balls and rolled them in fresh basil as an accompaniment.
Summer's Bounty Gazpacho
- 500g ripe tomatoes
- 2 garlic cloves
- ½ red onion
- 1 small cucumber
- 1 green capsicum
- 1 red capsicum
- 2-3 slices gluten free bread
- 3 tbsp. sherry vinegar
- ¼ cup extra virgin olive oil
- ½ cup water
- Salt and freshly ground pepper
- Fresh basil
- Extra virgin olive oil
- Goats cheese
Makes approx. 1.25 litres
- Pop everything in a food processor and process until smooooth. Add more water if it’s too think.
- Cover and refrigerate for at least 2 hours before serving or leave it in the fridge overnight.
- Serve cold with whatever garnishes you like!
Summer's Bounty Gazpacho with chorizo, jalapeno and goats cheese ball rolled in fresh basil. Recipe, Photo, Styling by Cle-ann