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Spicy Gazpacho with Serrano Ham

  • 20 min
  • 35 min
  • 4
  • Easy
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spicy gazpacho soup

Recipe Ingredients

  • 3 cups torn or cubed stale country white bread, crusts removed
  • 1.3kg ripe tomatoes, cored and coarsely chopped
  • 4 serrano chillies, sliced
  • 3 cloves garlic, coarsely chopped
  • ¾ cup extra-virgin olive oil, plus more for garnish
  • 5tsp sherry vinegar
  • 60g serrano ham, thinly sliced into strips
  • chopped fresh parsley, for garnish

Recipe Directions

    1. In a medium bowl, cover bread with enough cold water to soak. Let it stand for 15 minutes. Drain well and squeeze out excess water.
    2. In a food processor, blend half of tomatoes, chillies, garlic, oil and soaked bread until smooth, stopping and scraping occasionally. Transfer to an 8-cup measuring cup or other large container. Repeat blending with remaining tomatoes, chillies, garlic, bread and oil; add to measuring cup with first batch of soup. Stir in vinegar and 1 tsp salt. Cover with cling-film and refrigerate until cold (about 3 hours), or up to 1 day. Divide among serving bowls. Drizzle with additional oil, if desired. Garnish with ham and parsley.
    EACH SERVING About 2 280kJ, 9g protein, 28g carbohydrate, 45g fat (7g saturated), 5g fibre, 990mg sodium.

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