Kevin Kindland

Kevin Kindland

15th May 2015



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.


  • 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


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.

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