Tomato and Coriander Gaspacho

Tomato and Coriander Gaspacho
  • 6 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 2:25 Total Time


Add all
  • 2

    garlic cloves

  • 1

    spanish onion, in pieces

  • 1

    red pepper, in pieces

  • 28 oz
    (796 mL)

    tomatoes with juice

  • 2 Tbsp.
    (30 mL)

    red wine vinegar

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    Worcestershire sauce

  • salt and pepper to taste

  • 2/3 cup
    (170 mL)

    fresh coriander, chopped


In the mixer or food processor, reduce the garlic, onion, pepper, tomatoes, red wine vinegar, olive oil and Worcestershire sauce to a purée still containing small bits of vegetables. Add salt and pepper. Pour it all into a large tureen and refrigerate for at least two hours. Add ice cubes to hasten the cooling.

Serve the Gaspacho in small individual bowls and garnish with chopped coriander.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007