This is not the classic Spanish gazpacho recipe, but it tastes wonderful regardless, especially on a summer’s day.
Ingredients
- 115g white sourdough bread
- 2 red or yellow peppers, quartered and deseeded
- 1kg ripe tomatoes
- 2 garlic cloves, roughly chopped
- 1 red chilli, finely sliced
- 2 tbsp white wine vinegar
- 1 tsp salt
- 125ml extra-virgin olive oil
- Bunch of spring onions, trimmed and finely sliced
- ½ cucumber, peeled and finely diced
- 2 medium courgettes, finely diced
Method
- 1. Cut the crusts off the bread and discard. Put the bread in a bowl of cold water for 15 minutes, until soft. Preheat the grill to high and grill the peppers, skin-side up, until the skins blacken and blister. Put the peppers in a bowl and cover with cling film. When cool enough to handle, peel and finely dice.
- 2. Meanwhile, using a sharp knife, lightly score the tomatoes, then pour over boiling water to cover. Leave for a minute, then drain, peel and roughly chop. Set aside.
- 3. Squeeze the water out of the bread, put in a food processor or blender with the garlic and whizz to a paste. Add the tomatoes, finely sliced chilli, white wine vinegar, salt and 100ml olive oil and whizz together. Tip into a bowl and mix in the spring onions, cucumber and peppers. Chill until needed.
- 4. Heat the remaining olive oil in a non-stick frying pan over a high heat. Add the diced courgette and stir-fry briskly for a minute until just cooked. Tip into the soup. Adjust the seasoning to taste and serve.
Nutritional info
Per serving: 240kcals, 16.4g fat (2.5g saturated), 4.5g protein, 19.5g carbs, 9.7g sugar, 1.1g salt
Chef's tip
This soup will keep in a sealed container in a fridge for up to 3 days. Cook and cool the courgette garnish just before serving.
Wine Recommendation
A dazzling match for gazpacho is chilled, bone-dry fino sherry served in small glasses.