The very best thing to eat on a very hot day. Another classic recipe with many versions but I prefer this one, with a whole cucumber, roast red peppers and some stale bread soaked in. If you this to be a bit more refined, then by all means push it through a sieve. I prefer the rustic, slightly uncouth version that has not been put through a sieve but is all the better for it.
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 cucumber
- 1 450g jar of roast red peppers
- 1 tin good quality plum tomatoes (or use ripe, fresh tomatoes, peeled and de-seeded)
- 1 glove of garlic
- 1 or 2 slices of stale bread with the crusts cut off
- 1 tbsp red wine or sherry vinegar
- Olive oil, salt and pepper
- Finely sliced green pepper, to garnish
Instructions
Peel and de-seed the cucumber by cutting it in half lengthways and running a teaspoon along the centre to scoop out the seeds.
Add the cucumber, the tinned tomatoes and the drained red peppers to the food blender. Rinse the tomato jar with a bit of water and add that in as well.
Add a garlic glove, the dash of vinegar, a few glugs of olive oil (around 4 tablespoons) and some salt and pepper. ]
Give the whole combo a thorough blending until it is completely liquidised. Taste and season with salt and pepper as desired and loosen with water if it is too thick.
Transfer to a bowl and chill in the fridge for 3-4 hours.
When you are ready to serve, just pop a generous portion in a bowl and garnish with some finely chopped green pepper, some more salt and pepper and a drizzle of good olive oil.
Transfer yourself to the sunniest spot that you can find and enjoy the tasty, refreshing treat that is gazpacho.
Notes
Fresh red peppers can be used and roasted in a hot oven or directly over the flame on the oven hob; just rinse off the burnt, black skin before adding it to the soup. Soft, ripe, fresh tomatoes can also of course be used, but will be better de-seeded and peeled
