Tomato gazpacho

Name: Tomato gazpacho
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Spanish recipes
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

Easy
August 2018

Easy
August 2018

Test kitchen approved

Serves 4
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.

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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

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

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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

Method

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.
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).
Serve the soup in bowls, topped with the basil leaves, sliced cherry tomatoes, capers, diced cucumber and an extra drizzle of oil.

delicious. 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 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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