Prep
15 min
Total
15 min
Recipe: Gaspacho or gazpacho
3.9/5
(11 reviews)
· 🍳 20 made it
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Step-by-step directions
1 Cut into small cubes, 5 ripe tomatoes that have been blanched (passed through boiling water to peel them), 1 peeled bell pepper (pass it through the oven, grilled and the skin comes off easily), 1 peeled and hollowed cucumber, then 1 clove of garlic and 1 peeled and sliced onion.
2 Blend everything with 1 tablespoon of vinegar, 3 of olive oil, 1/2 teaspoon of salt, 1 hard-boiled egg, the juice of 1 lemon, 1 sprig of parsley and 1 to 1.6 qt (1.5 liters) of water (depending on the desired thickness: soup, drink ...).
3 pepper.
4 keep in the refrigerator for at least one hour.
Serve very very cold, variation:
- as hot soup,
- with garlic croutons,
- with cubes of melting cheese, ...
Chef Patrick's Comment
Okay, I admit it's not a very Spanish gazpacho but since it's good!
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