Olive Magazine

Brindisa’s gazpacho extremeño

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • serves 4

Restaurant and Spanish food suppliers Brindisa share this recipe for the classic gazpacho - a chilled vegetable soup made with bread, tomatoes, garlic, spring onion, cucumber and sherry. (brindisa.com). Their version served with a topping of Iberico ham, onion, red pepper and egg - is the best we've had.

  • Vegetarian
Nutrition:
NutrientUnit
kcal497
fat39.6g
saturates0g
carbs24.3g
sugars0g
fibre3.8g
protein12.4g
salt1.47g
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Ingredients

  • 3 slices white bread, crusts removed
  • 600g very ripe tomatoes, seeded and chopped
  • 1 small or ½ large cucumber, roughly chopped
  • 3 cloves garlic, peeled
  • 1 small red pepper, chopped
  • 1 spring onion, chopped
  • 150ml olive oil
  • 3 tbsp sherry vinegar

topping

  • 1 egg, hard boiled and diced
  • 1 small red pepper, diced
  • 1 spring onion, chopped
  • 1 small Spanish onion, diced
  • 85g Iberico or Serrano ham, cut into small pieces

Method

  • STEP 1

    Soak the bread in a little water for a few minutes and then transfer to a blender with the tomatoes, cucumber, garlic, red pepper and spring onion.

  • STEP 2

    Whizz together and then, with the blender running, slowly add the oil and then the vinegar. Season well (cold dishes need more seasoning), sieve to remove any lumps and chill in the fridge for 2 hours.

  • STEP 3

    Serve in a bowl with a spoonful of the toppings and a drizzle of olive oil.

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