← Nouns Cooking · Spanish

Ingredients

• 1 kg very ripe tomatoes, cored and roughly chopped
• ½ Cucumber, peeled and chopped
• 1 green or red pepper, deseeded and chopped
• ¼ small red onion, chopped
• 1 clove Garlic
• 50 g stale white bread, crusts removed (optional)
• 100 ml extra virgin olive oil, plus extra to serve
• 2 tbsp Sherry vinegar
• 1 tsp Salt
• ¼ tsp ground cumin (optional)

Method

1. Put the tomatoes, cucumber, pepper, onion and garlic in a blender with the salt. If you are using bread, soak it in a little water for a minute, squeeze it out and add it too; it makes the soup thicker and silkier.
2. Blend until completely smooth. With the motor running, pour in the olive oil and vinegar so it emulsifies and turns pale and creamy.
3. For a velvety finish, push the soup through a sieve to remove seeds and skins. Taste and add more salt or vinegar; it should be bright and well seasoned.
4. Chill for at least 2 hours, until really cold. Serve in bowls or glasses with a drizzle of olive oil and a scatter of finely diced cucumber and pepper.

Tips

• The riper and redder the tomatoes, the better the gazpacho: this is a recipe for peak summer.
• Leave out the bread for a gluten-free version; it will be a little thinner.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Great British Chefs BBC Good Food