Green olive gazpacho soup recipe Recipe

Name: Green olive gazpacho soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) green pitted olives; 8 tomatoes, quartered; 0.5 onion, roughly chopped; 1 red pepper, seeded and chopped; 1 garlic clove; 0.25 cucumber, chopped; 1 tsp ground cumin; 10 drops Tabasco; 10 tbsp sherry vinegar; 1 slice of bread; 200 ml (7fl oz) water; 2 tbsp olive oil; 1 handful ice cubes; 1 handful croutons; 1 drizzle olive oil

Servings: persons

100 g (3.5oz) green pitted olives
8 tomatoes, quartered
0.5 onion, roughly chopped
1 red pepper, seeded and chopped
1 garlic clove
0.25 cucumber, chopped
1 tsp ground cumin
10 drops Tabasco
10 tbsp sherry vinegar
1 slice of bread
200 ml (7fl oz) water
2 tbsp olive oil
1 handful ice cubes
1 handful croutons
1 drizzle olive oil

1
Place all the prepared vegetables and olives in a food processor or blender.
2
Add the cumin, sherry vinegar, bread, olive oil and about 200ml of water.
3
Add a pinch of salt and blend until very smooth (at least 5 minutes of blending).
4
Check the seasoning and add more salt if necessary.
5
If you dont like bits in your gazpacho you can pass it through a sieve at this stage.
6
Serve in a bowl with a few ice cubes, croutons, sliced olives and a few drops of olive oil, or serve in a cocktail glass with an olive on a skewer and a few drops of olive oil.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 100 g (3.5oz) green pitted olives, 8 tomatoes, quartered, 0.5 onion, roughly chopped, 1 red pepper, seeded and chopped, and more.

Yes, Green olive gazpacho soup recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green olive gazpacho soup recipe

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