Home » Gazpacho


by Christina Julia


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 large garlic cloves
  • 1 egg yolk
  • 1 thick slice bread, crust removed
  • 90ml/3fl oz olive oil
  • 450g/1lb canned whole peeled plum tomatoes
  • 900g/2lb ripe tomatoes, deseeded and chopped
  • 1 large onion, choped
  • 1 cucumber, peeled and chopped
  • 2 red peppers, seeded and chopped
  • 1 tablespoon tomato purée
  • sea salt and freshly ground black pepper
  • 2 lemons, cut into wedges, to serve


  • Put the garlic, egg yolk and bread
    in a blender or food processor.
    With the motor running, slowly add
    the oil in a thin steady stream until
    the mixture turns to mayonnaise.
  • Add the chopped tomatoes, onion,
    cucumber, peppers and tomato
    purée in batches, and continue
    blending until smooth.
  • Season with salt and pepper to
    taste, and chill in the refrigerator
    until ready to serve.
  • Just before serving, check the
    seasoning and adjust if necessary.
    Serve cold with lemon wedges for
    squeezing over.

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