Gazpacho
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Gazpacho
Open a bottle of rioja and tuck into this refreshing Spanish classic
Serves: 6
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (serving (without toppings))
Calories
169Kcal
Fat
10gr
Saturates
2gr
Carbs
14gr
Sugars
7gr
Fibre
3gr
Protein
3gr
Salt
1.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 100g crustless fresh white bread (something dense, like a bloomer)
- 1 red pepper
- 1 green pepper
- 800g ripe tomatoes
- 1⁄2 cucumber
- 1⁄4 small red onion
- 3 garlic cloves
- 2 tsp fine sea salt
- 2 tbsp sherry vinegar
- 80ml extra-virgin olive oil, preferably Spanish, plus extra to drizzle
- finely chopped fresh parsley, to garnish
Toppings
- cucumber
- pepper
- red onion
- olives
- hard-boiled eggs*
- Spanish ham*
Step by step
- Make the gazpacho several hours ahead of serving to ensure it’s properly chilled. Tear the bread into chunks and place in a large bowl, then set a colander over the bowl. Deseed and roughly chop the peppers and add to the colander. Roughly chop the tomatoes and add to the colander, along with all the juices. Peel and chop the cucumber, chop the onion and garlic and add to the colander too. Sprinkle over the salt, stir and leave to sit at room temperature for 1 hour, stirring again halfway through.
- After an hour, give the bread a stir; it should be saturated with juices from the veg. Add the bread with all the juices and all the chopped veg to a blender along with the sherry vinegar. Process until blended then slowly drizzle in the olive oil while still processing. Strain the gazpacho into a large bowl through a mesh strainer (not too fine), stirring gently every so often to help the mixture go through. Season to taste. Cover and immediately transfer to the fridge and leave until completely chilled.
-
To serve, divide among six small bowls and garnish with the parsley, a drizzle of oil, freshly ground black pepper and additional toppings of your choice.
*Omit eggs and/or ham from toppings for vegans/vegetarians.
