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Gazpacho Salad   Veg   CD   ACC  Italian   15mins plus chilling

Serves    Cold  Vegetarian  Vegetables  Herbs  Salads Accompaniment  Eggless   Italy  Europe



450g/1lb Large ripe Tomatoes

1 Cucumber

1 Green 1 Capsicum, deseeded and diced

1 Small Onion, finely chopped

1 Garlic Clove, crushed

4 tbsp Olive Oil

1 tbsp White Wine Vinegar

1 tbsp Fresh Parsley, chopped

Salt and Black Pepper

3 Thick slices Bread

Oil for frying




1. Cut each tomato into 8 wedges and discard the seeds and place into a large bowl.


2. Peel and cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Cut across into thin slices and add to the tomatoes together with the capsicum and onion.


4. In another bowl, whisk together the garlic, oil, vinegar, parsley, salt and pepper. Pour over the salad, toss lightly and chill for 30 minutes.


5. Meanwhile, remove crusts and cut the bread into 12.5mm/ inch cubes. Heat 12.5mm/ inch of oil in a frying pan and fry the cubes of bread, a few at a time, turning frequently, until crisp and golden. Drain on kitchen paper and leave to cool.


6. To serve - add the croutons to the salad and toss lightly. Serve at once.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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