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Recipe for :

Gazpacho - Cold Tomato and Pepper Soup

This Spanish Tapas recipe for Gazpacho (Cold Tomato and Pepper Soup ) comes from Chef Ewa of Finca Alta Cocina, a wonderful newly opened country house in Southern Spain with its own cookery school, swimming pool and six acres of grounds offering relaxing holidays and superb food, with or without cooking classes.

Finca Alta Cocina

Finca Alta Cocina, located in one of the sunniest parts of Spain, comprises two houses and is in delightful countryside close to Algodonales in Andalucia. It provides first-class but affordable bed and breakfast accommodation at the heart of a beautiful area where you can go bird watching, wildlife spotting, walking, horse riding, cycling, hot-air ballooning or simply relax by the pool.

If you want to enjoy Southern Spain, learn Spanish and Mediterranean cooking, whilst having a wonderful break away from it all then . . . read more

Ingredients for Gazpacho Soup

1 kg very ripe tomatoes, roughly chopped
1 green pepper, deseeded and roughly cut
1 cucumber, peeled and cut
1 small onion, chopped
3 cloves of garlic, crushed
2 slices of stale bread, crumbled
2 tbsp red wine vinegar
3 tbsp olive oil
salt and pepper

How to make Gazpacho Soup

  • Puree all the vegetables and bread in a blender until smooth, add 3 tbsp of water.
  • Put three quarters of the mixture through a sieve for a finer texture.
  • Mix with the rest of the vegetables and oil.
  • Season with salt, pepper and vinegar.
  • Refrigerate for at least 2 hours.

Serves 4

Chef Ewa