Green olive gazpacho soup recipe
Gazpacho tastes much better when prepared in advance – the night before if possible. If you do want to sieve it, I recommend you wait until just before serving as the flavour will be much more intense if it has been left overnight with all the bits in. In summer you will find a bottle of gazpacho chilling in the fridge of pretty much every Mediterranean kitchen. Sometimes we even add a shot of vodka to enhance its potential!
Ingredients
- 100 g green pitted olives
- 8 tomatoes, quartered
- 0.5 onion, roughly chopped
- 1 red pepper, seeded and chopped
- 1 garlic clove
- 0.2 cucumber, chopped
- 1 tsp ground cumin
- 10 drops Tabasco
- 10 tbsp sherry vinegar
- 1 slice of bread
- 200 ml water
- 2 tbsp olive oil
- 3.5 oz green pitted olives
- 8 tomatoes, quartered
- 0.5 onion, roughly chopped
- 1 red pepper, seeded and chopped
- 1 garlic clove
- 0.2 cucumber, chopped
- 1 tsp ground cumin
- 10 drops Tabasco
- 10 tbsp sherry vinegar
- 1 slice of bread
- 7 fl oz water
- 2 tbsp olive oil
- 3.5 oz green pitted olives
- 8 tomatoes, quartered
- 0.5 onion, roughly chopped
- 1 red pepper, seeded and chopped
- 1 garlic clove
- 0.2 cucumber, chopped
- 1 tsp ground cumin
- 10 drops Tabasco
- 10 tbsp sherry vinegar
- 1 slice of bread
- 0.8 cup water
- 2 tbsp olive oil
- 1 handful ice cubes
- 1 handful croutons
- 1 drizzle olive oil
- 1 handful ice cubes
- 1 handful croutons
- 1 drizzle olive oil
- 1 handful ice cubes
- 1 handful croutons
- 1 drizzle olive oil
Details
- Cuisine: Spanish
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Place all the prepared vegetables and olives in a food processor or blender. Add the cumin, sherry vinegar, bread, olive oil and about 200ml of water. Add a pinch of salt and blend until very smooth (at least 5 minutes of blending).
- Check the seasoning and add more salt if necessary. If you don’t like bits in your gazpacho you can pass it through a sieve at this stage.
- Serve in a bowl with a few ice cubes, croutons, sliced olives and a few drops of olive oil, or serve in a cocktail glass with an olive on a skewer and a few drops of olive oil.
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