Gazpacho
Inside Cooking

Inside Cooking Ep 35: Gazpacho

This recipe is a great version of the classic Spanish gazpacho. This simple, chilled Spanish soup is super refreshing and bursting. Crumbled boiled egg (in option) could make a tasty garnish.

Ingredients (for 4 persons)

  • 1 cucumber, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 1kg ripe plum tomatoes, cored and chopped
  • 2 garlic cloves, peeled and crushed
  • 2 spring onions, trimmed and finely chopped
  • 75g stale crusty white bread, chopped
  • 2–2½ tablespoons sherry vinegar, or to taste

gazpacho preparation

Instructions

(Preparation time: 45 mins; cooking time: 1h45 mins)

STEP 1
Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices.

STEP 2
Cover and chill. Leave to marinade for at least 30 mins or overnight.

STEP 3
Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar.

STEP 4
Cover and chill again, until really cold and you’re ready to serve.

Inside Cooking Ep 35: Gazpacho