Tomato gazpacho

  • Portion size: Serves 4
  • Hands-on time 10 min, plus at least 4 hours chilling
  • Difficulty: easy

Make this tomato gazpacho ahead, then serve chilled on a hot day with a cool glass of dry sherry on the side.

For chilled soup with a twist, try strawberry gazpacho.

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Ingredients

  • 800g ripe tomatoes, chopped
  • ½ cucumber, roughly chopped, plus a handful diced pieces to serve
  • 2 red peppers, deseeded and roughly chopped
  • 2 garlic cloves
  • 50-60g day-old crusty white bread or sourdough
  • Glug dry sherry
  • 1 tbsp sherry vinegar
  • Glug extra-virgin olive oil, plus a drizzle to serve
  • Handful each fresh basil leaves, sliced cherry tomatoes and drained capers to serve
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Method

  1. Whizz the tomatoes, cucumber, peppers, garlic, bread, sherry, vinegar and oil in a blender or food processor with salt and black pepper until combined. You can stop at this stage, but the soup won’t be completely smooth.
  2. For a smoother finish, push through a fine mesh sieve into a jug, reserving the pulp (see tip). Cover and chill for at least 4 hours (see Make Ahead).
  3. Serve the soup in bowls, topped with the basil leaves, sliced cherry tomatoes, capers, diced cucumber and an extra drizzle of oil.
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Nutrition

  • 152kcals Calories
  • 6.3g (0.9g saturated) Fat
  • 3.3g Protein
  • 15.4g (9.7g sugars) Carbs
  • 4.4g Fibre
  • 0.1g Salt

Quick wins & tips

This is great for using up past-their-best tomatoes. If you’re pushing the soup through a sieve, save the pulp to top a toasted baguette, then drizzle with extra-virgin olive oil and sprinkle with sea salt for a tasty snack.

Make Ahead

Make 2-3 days ahead and keep covered in the fridge. The flavour will become stronger and punchier.

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