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–+ servings

Gazpacho

Christian Gott
This recipe will serve four generous lunchtime portions or around twelve small shots as an appetiser.
5 from 1 vote
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Prep Time 30 minutes
Chilling 3 hours

Ingredients
  

For the Gazpacho

  • 1 kg really Ripe Jersey Tomatoes roughly chopped
  • 1 small bunch Spring Onions washed, trimmed and roughly chopped
  • 3 cloves Garlic peeled and chopped
  • 1 Cucumber peeled
  • 2 roasted Sweet Red Peppers peeled and de-seeded
  • A good pinch Cayenne Pepper
  • 75 ml good quality Olive Oil
  • 3 tablespoons Sherry Vinegar
  • 1/2 teaspoon Celery Salt
  • Cracked Black Pepper to taste

To garnish

  • Finely diced Red and Green Pepper Grated Egg, Air dried Ham, toasted Almonds, Pimento, extra virgin Olive Oil.
  • Grated Egg
  • Air dried Ham
  • Toasted Almonds
  • Pimentos
  • Extra Virgin Olive Oil
Course Appetiser, Appetizer, Soup, Starter
Cuisine European, Spanish
Servings 4 people

Equipment

  • 1 Food Processor

Instructions
 

  • Put the chopped tomatoes, spring onions, garlic, cucumber, Cayenne, and celery salt in a blender and blitz until smooth.
  • Pass through a fine sieve a couple of times to remove most of the pulped skin and seeds.
  • Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well to taste. Chill thoroughly in the fridge.
  • Serve as an appetiser or as a light lunch with a selection of toppings to spoon over your soup in the center of the table.

Notes

Allergens in this recipe are;
 
     Celery Flour EggsNuts
 
 
Please see the Allergens Page
Keyword Gazpacho, Soups, Spanish Cuisine
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