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Gazpacho

Total Time 20 minutes
Servings: 4 4–6 servings
Course: Starter / Soup
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 1 kg very ripe tomatoes roughly chopped
  • 1 red bell pepper deseeded and roughly chopped
  • ½ cucumber peeled and roughly chopped
  • 2 cloves garlic
  • 80 ml extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 50 g stale white bread soaked in water and squeezed dry
  • Salt and pepper
  • Ice cold water to adjust consistency
Garnish
  • Finely diced cucumber tomato and green pepper
  • Croutons
  • A drizzle of extra virgin olive oil

Method
 

  1. Combine the tomatoes, bell pepper, cucumber, garlic and soaked bread in a blender. Blend until very smooth.
  2. With the blender running, slowly drizzle in the olive oil to emulsify.
  3. Add the sherry vinegar and season with salt and pepper. Blend again.
  4. Add cold water to reach your desired consistency — it should be a thick, pourable soup.
  5. Taste and adjust the seasoning and vinegar.
  6. Strain through a fine sieve for an ultra-smooth result (optional but traditional). Refrigerate for at least 2 hours until very cold.
  7. Serve in chilled bowls or glasses, garnished with diced vegetables, croutons and a drizzle of olive oil.

Notes

Source: Classic Spanish recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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