Tomato gazpacho

Tomato gazpacho
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, plus at least 4 hours chilling

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

Nutrition: per serving

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

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

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.

delicious. tips

  1. 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.

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

Recipe By

The delicious. food team

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