Gazpacho
Chilled Spanish soup made with ripe tomatoes, cucumber, garlic and white bread blended into a refreshing summer starter for four.
3slice
200ml
1,000g
1piece
1piece
2clove
2tbsp
1tsp
80ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3slice | — | — | |
| 2 | | 200ml | — | — | |
| 3 | | 1,000g | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 2clove | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 80ml | — | — |
Cut the crusts off the bread slices with a bread knife.
White bread · 3 slice
Tear the slices into rough chunks and drop them into the small bowl.
Pour the cold water over the torn bread in the small bowl.
Cold water · 200 mlLeave the bread to absorb the water until it is completely soft and waterlogged.
Set the tomatoes on the chopping board.
Ripe tomatoes · 1,000 gCut each tomato into quarters, cutting out and discarding the tough cores as you go.
Tip the quartered tomatoes into the large bowl.
Place the cucumber on the chopping board.
Cucumber · 1 pieceRun the peeler along the length of the cucumber to remove the skin completely.
Cut the peeled cucumber into rough chunks.
Add the chopped cucumber to the bowl with the tomatoes.
Place the green pepper on the chopping board.
Green pepper · 1 pieceHalve the pepper lengthways, then pull out and discard the core, seeds and white ribs.
Cut the deseeded pepper halves into rough chunks.
Add the chopped pepper to the bowl.
Place the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove firmly with the flat of the knife blade to loosen the skin, then peel it away and discard.
Add the peeled garlic cloves to the bowl.
Pour the sherry vinegar over the vegetables.
Sherry vinegar · 2 tbspSprinkle the salt over everything in the bowl.
Salt · 1 tspAdd the soaked bread and its soaking water to the bowl.
Tip the entire contents of the bowl into the blender.
Pour the extra-virgin olive oil into the blender.
Extra-virgin olive oil · 80 mlBlend on high speed until the soup is completely smooth and the oil is fully incorporated.
Pour the blended soup through a fine sieve into the large bowl, pressing firmly with the back of a large spoon to push through as much liquid as possible, then discard the solids left in the sieve.
Press a sheet of cling film directly onto the surface of the soup to prevent a skin forming.
Transfer the bowl to the refrigerator to chill.
Leave the gazpacho to chill for at least 2 hours until very cold and the flavours have deepened.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 slice | | Cut the crusts off the bread slices with a bread knife.⏱ 20sResultSliced white bread |
| 2 | Sliced white breadstep 1 | | Tear the slices into rough chunks and drop them into the small bowl.⏱ 15sResultTorn bread chunks |
| 3 | 200 ml | | Pour the cold water over the torn bread in the small bowl.⏱ 10sResultTorn bread chunks and cold water |
| 4 | — | | Leave the bread to absorb the water until it is completely soft and waterlogged.⏱ 5 minResultSoaked breadused in step 21 |
| 5 | 1,000 g | | Set the tomatoes on the chopping board.⏱ 10sResultRipe tomatoes |
| 6 | Ripe tomatoesstep 5 | | Cut each tomato into quarters, cutting out and discarding the tough cores as you go.⏱ 1 minResultQuartered tomatoes |
| 7 | Quartered tomatoesstep 6 | | Tip the quartered tomatoes into the large bowl.⏱ 10sResultQuartered tomatoes |
| 8 | 1 piece | | Place the cucumber on the chopping board.⏱ 10sResultWhole cucumber |
| 9 | Whole cucumberstep 8 | | Run the peeler along the length of the cucumber to remove the skin completely.⏱ 30sResultPeeled cucumber |
| 10 | Peeled cucumberstep 9 | | Cut the peeled cucumber into rough chunks.⏱ 30sResultRoughly chopped cucumber |
| 11 | Roughly chopped cucumberstep 10 | | Add the chopped cucumber to the bowl with the tomatoes.⏱ 10sResultQuartered tomatoes and roughly chopped cucumber |
| 12 | 1 piece | | Place the green pepper on the chopping board.⏱ 10sResultGreen pepper |
| 13 | Green pepperstep 12 | | Halve the pepper lengthways, then pull out and discard the core, seeds and white ribs.⏱ 30sResultDeseeded green pepper |
| 14 | Deseeded green pepperstep 13 | | Cut the deseeded pepper halves into rough chunks.⏱ 30sResultRoughly chopped green pepper |
| 15 | Roughly chopped green pepperstep 14 | | Add the chopped pepper to the bowl.⏱ 10sResultRoughly chopped green pepper and quartered tomatoes and roughly chopped cucumber |
| 16 | 2 clove | | Place the garlic cloves on the chopping board.⏱ 10sResultGarlic |
| 17 | Garlicstep 16 | | Crush each clove firmly with the flat of the knife blade to loosen the skin, then peel it away and discard.⏱ 20sResultPeeled garlic cloves |
| 18 | Peeled garlic clovesstep 17 | | Add the peeled garlic cloves to the bowl.⏱ 10sResultRoughly chopped green pepper and quartered tomato mixture |
| 19 | 2 tbsp | | Pour the sherry vinegar over the vegetables.⏱ 10sResultRoughly chopped green pepper and quartered tomato mixture |
| 20 | 1 tsp | | Sprinkle the salt over everything in the bowl.⏱ 10sResultRoughly chopped green pepper and quartered tomato mixture |
| 21 | Soaked breadstep 4 | | Add the soaked bread and its soaking water to the bowl.⏱ 10sResultSoaked bread and roughly chopped green pepper mixture |
| 22 | Soaked bread and roughly chopped green pepper and quartered tomatoes and roughly chopped cucumber and peeled garlic cloves and sherry vinegar and saltstep 21 | | Tip the entire contents of the bowl into the blender.⏱ 15sResultSoaked bread and roughly chopped green pepper mixture |
| 23 | 80 ml | | Pour the extra-virgin olive oil into the blender.⏱ 10sResultSoaked bread and roughly chopped green pepper mixture |
| 24 | — | | Blend on high speed until the soup is completely smooth and the oil is fully incorporated.⏱ 1 min 30sResultBlended gazpacho |
| 25 | Blended gazpachostep 24 | | Pour the blended soup through a fine sieve into the large bowl, pressing firmly with the back of a large spoon to push through as much liquid as possible, then discard the solids left in the sieve.⏱ 2 minResultSmooth strained gazpacho |
| 26 | — | | Press a sheet of cling film directly onto the surface of the soup to prevent a skin forming.⏱ 10s |
| 27 | — | | Transfer the bowl to the refrigerator to chill.⏱ 10sResultSmooth strained gazpacho |
| 28 | — | | Leave the gazpacho to chill for at least 2 hours until very cold and the flavours have deepened.⏱ 2 hrResultChilled gazpacho |
| Total Time | 2 hr 14 min | ||
- Take the bowl out of the refrigerator.
- Ladle the cold soup into 4 chilled soup bowls and serve immediately.
| Nutrient | Per serving |
|---|---|
| 297kcal | |
| 5g | |
| 20g | |
| 3g | |
| 26g | |
| 10g | |
| 4g | |
| 153mg |
Gazpacho
Chilled Spanish soup made with ripe tomatoes, cucumber, garlic and white bread blended into a refreshing summer starter for four.
What you’ll doYou will soak bread in cold water, then roughly chop tomatoes, cucumber, pepper and garlic into a large bowl. Add vinegar, salt and the squeezed bread, blend the whole mixture until smooth, pass it through a sieve, and chill it for at least 2 hours until the flavours deepen. The soup must be very cold before serving.
Ingredients
- White bread3 slice
- Cold water200 ml
- Ripe tomatoes1,000 g
- Cucumber1 piece
- Green pepper1 piece
- Garlic2 clove
- Sherry vinegar2 tbsp
- Salt1 tsp
- Extra-virgin olive oil80 ml