zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Chilled gazpacho

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chilled gazpacho

    • Preparation time: 10 minutes plus chilling
    • Total time: 10 minutes 10 minutes

    Serves: 4

    Ingredients

    1kg ripe tomatoes, roughly chopped
    5 salad onions, chopped
    1 garlic clove, chopped
    1 essential Waitrose cucumber portion, chopped
    1 tsp sherry vinegar
    1 tsp Bart Sweet Smoked Paprika
    1 red pepper, deseeded and finely diced
    1 tbsp olive oil
    ½ Waitrose Stonebaked Baguette, to serve, optional

    Method

    1. Place the tomatoes, salad onions, garlic and cucumber in a blender and whizz until finely blended. Pour into a large bowl, stir in the sherry vinegar and paprika, and chill in the fridge until ready to serve.

    2. Ladle into bowls and top with the red pepper, a drizzle of olive oil and a grinding of black pepper. Serve with the crusty baguette, if desired.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary