Gazpacho
Recipes · Lunch · Recipe, Typed Supps
Cold soup, which sounds like a punishment until the first genuinely hot day of the year.
Allergens and patterns
Contains gluten, sulphites. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 8 ripe (800g) Tomatoes — The whole soup. Ripe to the point of being slightly too soft to slice — underripe tomatoes make pink water.
- 1, peeled (200g) Cucumber — Peeled, or the skin leaves bitter green flecks through what should be smooth.
- 1 (150g) Red Pepper — Sweetness and body, and a serious amount of vitamin C.
- 1 slice (60g) Stale Bread — Soaked and blended in. It is what makes gazpacho a soup rather than juice — this is the ingredient people leave out and then wonder why theirs is thin.
- 3 tbsp (50g) Olive Oil — Poured in slowly while the blender runs, so it emulsifies and the soup turns opaque and slightly pink.
- 1 1/2 tbsp (20g) Sherry Vinegar — The sharpness that makes it taste like gazpacho and not like cold tomato.
- 1 small clove (5g) Garlic — One clove, raw. Two is too many — it will keep developing in the fridge.
Nutrition per serving
- Calories: 201.3 kcal
- Protein: 3.8g
- Carbohydrate: 15.6g
- of which sugars: 7.4g
- Fat: 12.9g
- of which saturated: 2g
- Fibre: 3.8g
- Sodium: 107mg
Method
- Soak the bread in a little water while you roughly chop everything else.
- Blend the vegetables, bread, garlic and vinegar until completely smooth.
- With the blender running, pour the olive oil in slowly until the colour lightens.
- Chill at least two hours — it is flat at room temperature — and season again just before serving.
Nutrients it supplies
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