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Gazpacho
0 Likes
Prep Time:
480 minutes
Cook Time:
5 minutes
Total Time:
485 minutes
Chilled spicy tomato soup, ideal for summer evenings.
Ingredients:
  • 1 small brown onion, chopped
  • 1-2 red birdseye chillies, deseeded, finely chopped
  • 1250.00 ml tomato juice
  • 125.00 ml coriander leaves
  • 1 red onion, cut into wedges
  • 250.00 ml croutons
  • 1 Lebanese cucumber, chopped
  • 58.75 gm light sour cream
  • 36.40 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2x 400g cans peeled whole tomatoes
  • 44.40 gm tomato paste
  • 9.00 gm sugar, or to taste
  • Salt & ground black pepper, to taste
Instructions:
  • Create a flavorful tomato sauce: Heat olive oil in a saucepan, sauté onion and garlic until soft for 12-15 minutes. Crush tomatoes in their liquid, stir in tomato paste and sugar for a rich, well-combined sauce.
  • Bring the sauce to a boil, then simmer over medium-low heat, uncovered, stirring often, for 25-30 minutes until thickened and all the liquid evaporates. Season with salt, pepper, and a touch more sugar if needed. Allow to cool.
  • In a large saucepan over medium heat, heat oil. Add brown onion, garlic, and chillies and cook for 3 minutes until very soft. Transfer to a large bowl and mix in tomato sauce, tomato juice, salt, and pepper. Cover with plastic wrap and refrigerate overnight.
  • Garnish cold soup with fresh coriander, diced onion, crispy croutons, sliced cucumber, and a dollop of sour cream.

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