Hold onto the summer with Anna’s Gazpatxo recipe


A traditional Spanish recipe with my own twist. Light, nutritious and cooling!

Ingredients (serves 2)

3 big ripe tomatoes

1 big green pepper

4 spring onions

1/2 garlic cloves

Red wine vinegar

Filtered/bottled water    250-300 ml

2 free range/organic boiled eggs

Sea salt, ground black pepper, extra virgin olive oil


Peel the tomatoes and cut into small cubes. Chop the green pepper, onions and garlic very finely too.

Put all the ingredients in a big bowl.

Grind it all with an electric mixer until you achieve preferred consistency.

Add water, olive oil and salt and pepper to taste. Whisk the mix.

Shred the boiled eggs on top.

Eat straight away or leave in the fridge to cool for an hour or so.

You can drink Gazpacho, or have it with a spoon as a soup, depending on the consistency.




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