I love Gazpacho so much. It’s the perfect lunch for a warm day and I find the taste of the tomatoes and cucumber so refreshing. Peter made this recipe is based on Felicity Cloake’s perfect gazpacho, but left out the stale bread, as we didn’t have any. I’m sure it made a difference to the texture, but the flavour is still incredible.
Whenever I thought about making gazpacho in the past, I always ended up not bothering because of the whole ‘peel the tomatoes’ thing, which is a faff when you’re talking about a kilo of the things. But this recipe just blends everything together and strains it, so the worst part is just cleaning the strainer once you’ve finished ‘cooking’!
- 1 kg ripe tomatoes, sliced
- 1 red pepper and 1 green pepper, sliced and deseeded
- 1/2 cucumber, sliced
- 2 cloves garlic, peeled and sliced
- 150 ml extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
- Fresh mint leaves
Step one: Put all the ingredients apart from the vinegar, salt and pepper, and mint into a large bowl and blend using a hand blender.
Step two: Pass through a fine sieve. Stir in the vinegar and salt and pepper to taste.
Step three: Refrigerate until cold and then serve with some fresh mint leaves on top and a drizzle of extra virgin olive oil.
Perfect for a summer’s afternoon!
PS: Want another cold soup?