Gazpacho

Chilled Spanish tomato soup blended with cucumber, pepper and garlic, finished with olive oil, vinegar and a colourful topping of diced vegetables, croutons and seeds.

20 minto make
4portions
Easyto cook
Vegandiet

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Ingredients

For 4 portions

8 medium tomato
250g cucumber
1 medium red bell pepper
1 clove garlic
1 small red onions
1 medium slice fresh white bread
5 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tsp salt
200ml tap water
40g croutons
5g sesame seeds

Method

Roughly chop the tomatoes, cucumber, red pepper, garlic and red onion. Tear the bread into pieces.
Place everything in a blender with the olive oil, red wine vinegar, salt and water. Blend until completely smooth.
Taste and adjust seasoning or vinegar if needed. Pour into a jug or bowl, cover and chill in the fridge for at least 1 hour (ideally 2–3 hours).
Just before serving, finely dice a little extra cucumber, tomato and red onion for the garnish.
Pour the cold gazpacho into glasses or bowls. Top with the diced vegetables, croutons, a sprinkle of sesame seeds and a final drizzle of olive oil.