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Spanish Gazpacho with Manzanilla Olives

Yields1 Serving

Spanish Gazpacho with Manzanilla Olives

 ½ cup pimiento-stuffed green Manzanilla olives
 4 ½ ripe tomatoes
 1 green pepper
 1 garlic clove, peeled
 1 medium cucumber
 4 tbsp sherry or wine vinegar
 1 glass of cold water
 ¼ cup of leftover bread
 Extra virgin olive oil to taste
 Sea salt to taste
 Fresh herbs to taste

Wash all of the vegetables thoroughly. Remove the stems and seeds.


Cut all of the vegetables and bread into medium-sized pieces. Place in a blender with the rest of the ingredients, except the green Manzanilla olives. Grind for 5 minutes at full speed.


Chill the mixture in the fridge for 2 hours before serving.


Ladle into bowls to serve, and garnish with abundant slices of olives, fresh herbs and a dash of olive oil.