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Classic gazpacho
Serves 12 Starters and mains
Ingredients
- 1kg ripe tomatoes
- 1 roasted red pepper, peeled, seeded and chopped
- 1 garlic clove, chopped
- 1 shallot or 1/2 onion, peeled and chopped
- 1/2 cucumber, chopped
- 150ml tomato juice
- 100ml extra virgin olive oil
- 2tbsp red wine vinegar
- salt and caster sugar to taste
For the croutons
- 3 slices rustic bread, crusts trimmed, then diced
- 1/2 yellow pepper, finely diced
- 1/4 cucumber, finely diced
- edible micro shoots, to garnish (optional)
Method
Begin by skinning the tomatoes. Chop the flesh and transfer to a food processor. Blend the tomatoes with the pepper, garlic, shallot and cucumber until finely chopped, but with some texture. Transfer the mixture to a serving bowl and stir in the tomato juice, 75ml oil and the vinegar. Season to taste with salt and sugar. Cover and chill in the fridge overnight.
To make the croutons, heat the remaining oil in a small frying pan over a medium heat. Sauté the bread until golden. Remove from the pan and set aside to cool.
Serve the gazpacho cold in small bowls, topped with the croutons, yellow pepper and cucumber. Garnish with micro shoots and serve at once.
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