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Gazpacho Hispaniola

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

VegetarianHealthySummerNo-CookCold Soup

Estimated Nutrition

Per Serving Total
Calories 296.1 kcals 1184.2 kcals
Carbohydrates 19.1 grams 76.5 grams
Fat 21.2 grams 84.6 grams
Protein 8.1 grams 32.4 grams
Cook Time
3 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Sherry Vinegar
GrainsCereals
50
g
Croutons
lightly toasted, optional
Liquids
1
l
Vegetable Juice
eight vegetable-based juice such as V8
NutsSeeds
2
clove
Garlic
peeled and crushed
1
pinch
Salt
to taste
1
pinch
White Pepper
to taste
1
handful
Basil
small leaves, finely shredded
OilsFats
60
ml
Extra Virgin Olive Oil
plus extra to serve
Other
8
piece
Quail's Egg
optional garnish
Vegetables
4
piece
Spring Onion
trimmed and sliced
0.5
piece
Cucumber
peeled and chopped
1
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

Steps

  • 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.