Gazpacho
A classic gazpacho, perfect for summer days. Serve, with a crusty baguette and top with boiled egg, parsley, mint and shallot!
Ingredients
- 1 red pepper
- 2 slices bread, cubed
- 50ml olive oil
- 4 tomatoes, diced
- ½ red onion, diced
- 1 clove garlic, diced
- 50ml sherry vinegar
- 300ml tomato consommé
To top
- 1 hard-boiled egg, diced
- 1 small bunch of parsley and mint, chopped
- ½ shallot, peeled and finely diced
- Salt and pepper, to taste
- Few black olives and olives
To serve
- Baguette, sliced and charred
Method
- Heat a BBQ until hot and the coals are white
- Char the pepper on the BBQ until blackened.
- Pop all of the ingredients for the soup into a large bowl, leave for 5 minutes and then pop into a liquidizer.
- Blitz until smooth, then spoon into a bowls.
- Chop all the of ingredients for the topping together and spoon into the gazpacho.
- Toast the baguette and serve alongside the gazpacho.
Ingredients
- 1 red pepper
- 2 slices bread, cubed
- 50ml olive oil
- 4 tomatoes, diced
- ½ red onion, diced
- 1 clove garlic, diced
- 50ml sherry vinegar
- 300ml tomato consommé
To top
- 1 hard-boiled egg, diced
- 1 small bunch of parsley and mint, chopped
- ½ shallot, peeled and finely diced
- Salt and pepper, to taste
- Few black olives and olives
To serve
- Baguette, sliced and charred
Method
- Heat a BBQ until hot and the coals are white
- Char the pepper on the BBQ until blackened.
- Pop all of the ingredients for the soup into a large bowl, leave for 5 minutes and then pop into a liquidizer.
- Blitz until smooth, then spoon into a bowls.
- Chop all the of ingredients for the topping together and spoon into the gazpacho.
- Toast the baguette and serve alongside the gazpacho.
