Spanish Gazpacho

Ingredients

• 1kg very ripe tomatoes, chunked
• 1 cucumber, peeled and chopped
• 1 red pepper, chopped
• 1 small onion
• 2 garlic cloves
• 80g stale bread, crusts off
• 3 tbsp sherry vinegar
• 120ml extra virgin olive oil
• 1 tsp salt
• Cold water as needed (about 200ml)
• Garnishes: diced cucumber, pepper, croutons, olive oil drizzle

Instructions

1. Soak the bread in water; squeeze dry.
2. Blend tomatoes, cucumber, pepper, onion, garlic, bread, vinegar, salt and a glug of oil very smooth — pass through a sieve for the silkiest texture.
3. Drizzle in the rest of the olive oil while blending — gives a creamy emulsion.
4. Adjust with water for the right consistency — should be drinkable but spoonable.
5. Chill at least 2 hours.
6. Serve very cold, drizzled with olive oil, with diced raw vegetables and croutons.

Serving suggestions

• Serve very cold from glasses or shallow bowls.

Storage & reheating

Keeps 3 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions