Gazpacho Hispaniola

A refreshingly moreish chilled vegetable soup blended with sherry vinegar and olive oil, topped with croutons and quail eggs.

Vegetarian Healthy Summer No-Cook Cold Soup

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

19.1g

per serving

76.5 g total

Fat

21.2g

per serving

84.6 g total

Protein

8.1g

per serving

32.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sherry Vinegar

GrainsCereals

Croutons

lightly toasted, optional

Liquids

Vegetable Juice

eight vegetable-based juice such as V8

NutsSeeds

clove

Garlic

peeled and crushed

pinch

Salt

to taste

pinch

White Pepper

to taste

handful

Basil

small leaves, finely shredded

OilsFats

Extra Virgin Olive Oil

plus extra to serve

Other

piece

Quail's Egg

optional garnish

Vegetables

piece

Spring Onion

trimmed and sliced

0.5

piece

Cucumber

peeled and chopped

piece

Red Onion

small, peeled and chopped

0.5

piece

Red Pepper

stalk and seeds removed, chopped

0.5

piece

Green Pepper

stalk and seeds removed, chopped

Method

Blend all gazpacho ingredients in a food processor until they form a smooth purée.

Chill the mixture in the refrigerator overnight.

Boil a pan of water and cook quail eggs for three minutes.

Cool eggs under cold water, then peel and chop or halve them.

Stir the shredded basil into the chilled gazpacho.

Pour soup into bowls and garnish with eggs, croutons, and a drizzle of olive oil.