- 4 red peppers
- 4 yellow peppers
- 2 cucumbers
- 6 vine tomatoes
- 2 red onions
- 2 little gem lettuce
- 2 bulbs of garlic
- 1 bunch of basil
- 1 bunch of flat parsley
- 2 yellow courgettes
- 1 pint of olive oil
- ½ pint of forum vinegar
- 1l tomato juice
- Salt and pepper
Gazpacho
Kevin Kindland
15th May 2015
Gazpacho
Gazpacho
Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]) is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal (Portuguese pronunciation: [ɡɐʃˈpaʃu], spelling gaspacho), particularly during the hot summers, as it is refreshing and cool.
Ingredients
Method
Chop and de-seed peppers, cucumbers and courgettes. Slow roast the tomatoes if possible, as this will give a better flavour. Chop red onion, garlic and gem lettuce and mix all the above ingredients together. Then add olive oil, vinegar,tomato juice, salt and pepper, basil and flat parsley, and leave to marinate for 24 hours if possible, so all the flavours can mix together. Then simply put through a liquidiser season as needed
serve chilled.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
