Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 4 tbsp sherry vinegar; 4 tbsp extra-virgin olive oil, plus extra to drizzle; 2 small garlic cloves, roughly chopped; 80g blanched almonds; 700g mixed tomatoes, roughly chopped, plus extra, sliced, to serve; 1/2 cucumber, roughly chopped, plus extra slices to serve; 1/2 large red pepper, roughly chopped, plus extra to serve; 2 spring onions, finely sliced, plus extra to serve; A few fresh basil leaves, plus extra to serve; Crusty bread to serve

Portion size: Serves 4
Hands-on time 15 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

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Minimal effort in the kitchen is required to enjoy classic gazpacho, the chilled tomato soup. On the table and ready to eat in less than 15 minutes, it’s perfect for those warm summer nights. Serve with a good hunk of crusty bread.

Plan an al fresco feast with more summer starter recipes.

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Ingredients

4 tbsp sherry vinegar
4 tbsp extra-virgin olive oil, plus extra to drizzle
2 small garlic cloves, roughly chopped
80g blanched almonds
700g mixed tomatoes, roughly chopped, plus extra, sliced, to serve
1/2 cucumber, roughly chopped, plus extra slices to serve
1/2 large red pepper, roughly chopped, plus extra to serve
2 spring onions, finely sliced, plus extra to serve
A few fresh basil leaves, plus extra to serve
Crusty bread to serve

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Method

Put the sherry vinegar, olive oil, garlic, almonds, tomatoes, cucumber, red pepper, spring onions and basil in a blender with 100ml cold water. Blend until smooth, then taste and season with salt and pepper.
Pour into bowls, then garnish with tomato and cucumber slices, chopped red pepper, chopped spring onions and basil leaves. Drizzle over a little more extra-virgin olive oil and serve with good bread on the side to dunk.