Brindisa’s gazpacho extremeño
- Preparation and cooking time
- Total time
- + chilling
- Easy
- serves 4
Skip to ingredients
- 3 slices white breadcrusts removed
- 600g very ripe tomatoesseeded and chopped
- 1 small or ½ large cucumberroughly chopped
- 3 cloves garlicpeeled
- 1 small red pepperchopped
- 1 spring onionchopped
- 150ml olive oil
- 3 tbsp sherry vinegar
topping
- 1 egghard boiled and diced
- 1 small red pepperdiced
- 1 spring onionchopped
- 1 small Spanish oniondiced
- 85g Iberico or Serrano hamcut into small pieces
Nutrition: per serving
- kcal497
- fat39.6g
- saturates0g
- carbs24.3g
- sugars0g
- fibre3.8g
- protein12.4g
- salt1.47g
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.
