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–+ servings
gazpacho-recipe
Original Homemade Gazpacho
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Total Time 15 minutes
Servings 4 Portions
Calories 91
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Equipment

  • Hand blender

Ingredients 
US custom. - Metric (UK)

  • 5 Slices White bread from the day before
  • 1 kg ripe tomatoes
  • 1 red bell pepper
  • 1 green bell pepper
  • ½ Onion
  • 2 Garlic cloves
  • ½ Cucumber
  • 6 tbsp Olive oil
  • Salt and pepper
  • 1 Pinch of Sugar
  • 1 Splash of Red wine vinegar
  • 100 g Prosciutto
  • 5 tbsp Olive oil

Instructions 

  • Cut the crust off the bread. Pour water into a bowl and soak the crustless bread for about 10 minutes.
    Score the tomatoes crosswise and place in hot water for about 3 minutes. Then remove and peel the skin. Wash the cucumber and dice roughly.
  • Coarsely chop all tomatoes (stalk removed) except one. Halve, deseed, thoroughly wash the red and green bell peppers and also chop coarsely. Set aside 1 table spoon for garnish.
    Fine chop the peeled garlic, peel and coarsely dice the onion and squeeze out the soaked bread well.
  • Put everything into a kitchen mixer or a tall bowl. Puree everything until a viscous soup is formed.
    Then turn the speed down to low and gradually add the olive oil. It should be slowly incorporated.
  • Season your gazpacho with a bit of red wine vinegar (sherry vinegar or white wine vinegar will also work), add a pinch of sugar, season with salt and pepper.
  • Let it chill in the fridge for a few hours before eating. Ideally, it can even be left overnight.
  • Serve with toasted bread cubes and small pieces of Prosciutto.
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
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