Chunky gazpacho

June 20, 2008 (Last Updated: January 11, 2019)

Traditionally eaten by labourers in the fields of Andalusia, this makes a quick and easy weekday lunch or casual supper. Our cheat’s version gives you a good start by incorporating ready-made ratatouille.

Print Recipe

Chunky gazpacho

Serves: 4
Cooking Time: 15 mins excluding cooling time

Ingredients

  • 1 x 390g tin ratatouille
  • 100ml water
  • 2 garlic cloves, finely chopped
  • salt and freshly ground black pepper, to taste
  • 15ml olive oil
  • 2 slices day-old ciabatta or baguette, cubed
  • 1 red pepper, seeded and cubed
  • ½ cucumber, seeded and cubed

Instructions

1

Put the ratatouille, water and garlic in a pot and bring to the boil. Season.

2

Remove and cool completely. Place in the fridge until needed.

3

Heat the oil in a frying pan and lightly sauté the bread until golden. Remove and drain on kitchen towel.

4

To serve, place the cold soup in serving bowls, and top with the bread, pepper and cucumber.

COOK’S TIP
If you prefer more zing, add a squeeze of lemon juice and some Tabasco, to taste.

 

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June 20, 2008 (Last Updated: January 11, 2019) By
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