Brindisa’s gazpacho extremeño

  • serves 4
  • Easy

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.



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


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


  • 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.

Nutritional Information

  • Kcals 497
  • Carbs 24.3g
  • Protein 12.4g
  • Fat 39.6g
  • Salt 1.47g
  • Fibre 3.8g