Gazpacho is a refreshing cold vegetable soup that originated in the Andalusian area of Spain. It’s usually served in summer, when meals are best enjoyed cool and fresh.
It’s a really versatile base too, making it easy to spice up with a bit of chilli or transformed into a cheeky Bloody Mary by adding a splash of vodka.
This easy starter adds a bit of pizzazz to the table, with lots of flavour that needs no cooking and very little preparation.
- 1kg very ripe tomatoes, diced
- 1 ripe red pepper, deseeded and diced
- 1 green pepper, deseeded and diced
- 1 medium cucumber, peeled and diced (remove most of the seeds)
- 2 cloves of garlic, peeled and crushed
- 150ml extra virgin olive oil
- 2 tablespoons sherry vinegar
- 100g slightly stale crusty white bread
- ½ cup water
- 1 chopped red chillie or ¼ teaspoon cayenne pepper if extra spiciness preferred
- Salt and black pepper to taste
- Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soak. Use your hands to squeeze out any excess moisture from the bread. Place the bread in the bowl of a large food processor or blender.
- Combine the diced tomatoes, peppers, chillie, and cucumber with the crushed garlic and olive oil in a blender
- Blitz until smooth and add the salt, pepper, and vinegar to your taste
- Sieve the mixture through a medium sieve and chill in the fridge overnight Be daring! Serve the gazpacho in a glass teapot and pour into shot glasses. It looks stunning and creates a fun atmosphere for a dinner party as a starter.
Add frozen grapes to the infusion container in the teapot to keep the gazpacho icy cold without diluting it.