Gazpacho

The chilled Spanish soup of ripe tomato, cucumber and red pepper blended smooth with bread and olive oil. A refreshing start on hot summer days.

Ingredients

• 1000 g ripe tomatoes
• 250 g cucumber
• 150 g red bell pepper
• 60 g onion
• 8 g (2 cloves) garlic
• 80 g stale white bread
• 60 g (4 tbsp) olive oil
• 30 g (2 tbsp) vinegar
• 200 g (generous 3/4 cup) cold water
• 9 g (1 1/2 tsp) salt
• 1 g (1 pinch) black pepper

Instructions

1. 1

   Tear the bread, crust and all, into small pieces and soak it in half the water for 10 minutes.

2. 2

   Roughly chop the tomatoes, 200 g of the cucumber, the red pepper and the onion; peel the garlic.

3. 3

   Put the vegetables in a blender with the soaked bread, remaining water, vinegar, salt and pepper and blend for 2-3 minutes until smooth.

4. 4

   With the blender running, pour in the olive oil in a thin stream until creamy and pale orange. Strain if you like.

5. 5

   Chill the soup in the fridge for at least 2 hours.

6. 6

   Dice the remaining cucumber very finely. Divide the soup among bowls or glasses, scatter the cucumber on top and serve cold.

Nutrition

Per serving