Our cucumber gazpacho with added tomatoes and peppers is perfect on a summer’s day and easily transported in a flask for a picnic! The trick to getting a beautifully smooth cucumber gazpacho is using a good old blender. Give it a robust whizz up to get a super-smooth finish and you’ll not regret it, the texture makes it somehow taste even better. You can serve your cucumber gazpacho just as it comes, with the fresh toppings we’ve plumped for, or dish up some delicious fresh bread and butter on the side to make it more substantial. Ultimately the toppings are up to you, so why not experiment with nuts, croutons or toasted seeds for extra texture, if you like. This soup freezes well too, so if you have leftovers simply pop some in a tuppawear and keep for another day.
- 100g slightly stale crusty white bread
- 1kg ripe tomatoes, halved
- 2 red peppers and 1 green pepper, deseeded and roughly chopped
- 1 cucumber, peeled and cut into chunks
- 5 garlic cloves, roughly crushed
- 150ml extra virgin olive oil
- 5tbsp sherry vinegar
- To serve
- black olives, diced cucumber, red onions, green chillies,
- extra virgin olive oil
Soak the bread in cold water for about 20 mins then remove and squeeze out the water. Now just blend everything in a blender. A food processor won’t give you a real purée. You’ll have to do this in batches. Then pass it through a sieve and leave in the fridge for a few hrs
to get really chilled. Once it’s chilled, check for seasoning. You’ll probably want some sea salt and black pepper.
To serve, ladle into bowls, add a few ice cubes, top with the garnishes and a drizzle of olive oil.