- August 2018
- 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.
For chilled soup with a twist, try strawberry gazpacho.
- 6.3g (0.9g saturated)
- 15.4g (9.7g sugars)
- 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
- 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.
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.
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