Econorm Recipe

Gazpacho – Spain

28 July 2015

Gazpacho - Spain


Note: Econorm is heat sensitive and foods should not be cooked/heated after it has been added.


  • 1 kg (2.2lb) very red ripe tomatoes
  • ½ cucumber, peeled, deseeded and chopped
  • 25g bread, torn into pieces
  • 2 tbsp sherry vinegar
  • 6 tbsp olive oil
  • 150 ml water
  • 1 sachet Econorm
  • Salt and Pepper


  1. Put the tomatoes into a pan of boiling water for 20 seconds , drain , then peel off the skin. Slice in half, remove the seeds and roughly chop the flesh.
  2. Put the tomatoes, cucumber, bread, sherry vinegar, olive oil and water into a food processor and whiz until smooth.
  3. Pour through a fine sieve into a jug. Season well, then chill for 2 hours.
  4. Pour the tomato mixture into four soup bowls and garnish with the cucumber , pepper and chives.
  5. Let the soup cool down and add Econorm.
  6. Drizzle over a little olive oil before serving.

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