Classic Spanish Gazpacho
Serves 6 20 min prep 1 min cook
A chilled Spanish soup made with ripe tomatoes, cucumber, pepper, garlic and olive oil - fresh, vibrant and ideal for warm weather.
Ingredients
- 1 kg ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 red pepper, deseeded and chopped
- 1/2 red onion, chopped
- 1 clove garlic
- 60 ml extra-virgin olive oil
- 2 tbsp sherry or red wine vinegar
- 1 slice day-old white bread, soaked and squeezed dry, optional
- salt and freshly ground black pepper to taste
Method
- Place the tomatoes, cucumber, pepper, onion, garlic and bread if using in a blender.
- Blend until very smooth.
- Add the vinegar and gradually blend in the olive oil.
- Season generously with salt and pepper.
- For an extra-smooth soup, pass it through a fine sieve.
- Refrigerate for at least 2 hours until thoroughly chilled.
- Taste and adjust the vinegar and seasoning before serving.
- Serve cold with finely diced vegetables or a drizzle of olive oil.