This gazpacho recipe is the perfect starter to a summer dinner party, or makes for a lovely light lunch when the sun is out. It’s a classic recipe that everyone should have in their repertoire of go-tos as it’s really easy to make (the only slightly dull bit is sieving the mixture, but it doesn’t take too long).
Gazpacho originated in the southern Spanish region of Andalucia where it is eaten in summer when the weather is too hot to cook. It’s a tomato-based soup that can even be served with a few ice cubes in it. If you wanted to create a Spanish-style feast, we’ve got plenty of Spanish recipes for you to try and you could dish this up as a starter, followed by a few tapas recipes to follow up with.
Gazpacho is the perfect recipe to dish up to friends as it’s impressive and something a little different that they may not have had before.
- 100g country white bread (around 3 slices)
- 1kg ripe tomatoes, halved
- 1 red pepper, deseeded and halved
- 1 green pepper, deseeded and halved
- 1 cucumber, peeled and cut into chunks
- 2 garlic cloves, peeled
- 150ml extra virgin olive oil
- 3tbsp sherry vinegar
- To serve
- Ice cubes, plus diced red onion, cucumber, and red and green pepper
Soak the bread in cold water while you whizz up the vegetables and garlic. A blender is better than a food processor, if you have one. You’ll need to whizz them together but in 2 batches, as there’s too much bulk to fit in all at once. Squeeze out the water from the bread. Then add half the oil, vinegar and bread to half the vegetable purée and whizz, then repeat with the other half.
Now pass the mixture through a sieve into a large bowl and refrigerate until completely chilled. Serve with the ice and diced vegetables.