LADING

Gazpacho

Gazpacho is a fantastically delicious, chilled, Spanish summer soup, making it one of my absolute favourites for hot days.
There are many versions but I like this simple vegetable smoothie-style recipe, which takes just 15 minutes to make.

 

Gazpacho




Fluted Rimmed Soup Bowls, £72.00
Dune Forty Four Piece Cutley, £215.00

Serves 2-4

Ingredients
A piece of stale ciabatta, the size of your fist
2 tbsp red wine vinegar
½ cucumber, peeled and chopped
1 small red pepper, peeled, cored, seeded and chopped
3 big, ripe tomatoes, peeled, seeded and chopped (the best you can find)
1 mild red chili, cut in half lengthways, seeded and chopped (optional)
2 spring onions, trimmed and chopped
½ clove of garlic, peeled and chopped
1 handful of crushed ice
2 tbsp olive oil, plus extra to drizzle
Sea salt and freshly ground black pepper, to season

 
Crumble the bread into a bowl.

Pour the vinegar over it and work it into the bread in with your fingers.

Keep a few pieces of the tomato, chili, cucumber, red pepper and spring onion aside for garnishing.

Put the rest of these vegetables into the blender, along with the garlic, ice, olive oil and bread.

Pulse until smooth.

Season to taste.

Serve into bowls, garnish with the vegetables and drizzle with olive oil.

Print Recipe
Gazpacho
Gazpacho
Servings
Ingredients
Servings
Ingredients
Gazpacho
Instructions
  1. Crumble the bread into a bowl.
  2. Pour the vinegar over it and work it into the bread in with your fingers.
  3. Keep a few pieces of the tomato, chili, cucumber, red pepper and spring onion aside for garnishing.
  4. Put the rest of these vegetables into the blender, along with the garlic, ice, olive oil and bread.
  5. Pulse until smooth.
  6. Season to taste.
  7. Serve into bowls, garnish with the vegetables and drizzle with olive oil.