Prep: 15 mins
Serves 6-8

This vegetable-rich soup from Spain’s southern Andalusia is usually served chilled in an attempt to relieve the searing heat of summer. With just 15 minutes’ prep and no cooking at all, it’s perfect for life in the fast lane. Now all we need is the weather

I Home Gazpacho 0008

You will need:

½ mild red onion, roughly chopped
½ each red and green pepper, deseeded and roughly chopped
900g of plum tomatoes roughly chopped
700ml of tomato juice or passata
2 large garlic cloves
1 small cucumber, peeled and deseeded
1 thick slice of day-old bread, cut into chunks (optional dependent on plan)
6 tbsp olive oil, plus extra to serve
2 tbsp sherry vinegar
Tabasco, to taste
Salt and freshly ground black pepper

Then follow these steps:

1. Set aside 1 tbsp each of the red onion and peppers. Put the tomatoes, tomato juice or passata, garlic, cucumber, remaining onions and pepper and bread in a food processor or blender. Blitz to make a smooth soup.

2. Add the olive oil, vinegar and a dash or two of Tabasco. Season to taste. Whiz again and check the seasoning. Chill for at least 4 hours

3. When ready to serve, finely chop the reserved red onion and peppers. Divide the soup among bowls, top with the garnish and serve with an optional slick of olive oil.

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