Nigel Slater's Gazpacho

A simple, refreshing chilled Spanish soup made by blending fresh vegetables and bread, served with a diced vegetable garnish.

Cook Time

0 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

30
ml

Sherry Vinegar

GrainsCereals

100
g

White Bread

stale, soaked in a little cold water

NutsSeeds

3
cloves

Garlic

roughly chopped

OilsFats

45
ml

Olive Oil

Vegetables

0.5
piece

Cucumber

peeled, roughly chopped

1
piece

Yellow Pepper

large, de-seeded, roughly chopped

1
piece

Red Pepper

large, de-seeded, roughly chopped

6
piece

Tomatoes

ripe, roughly chopped

2
piece

Banana Shallots

roughly chopped

Steps

Blend most of the cucumber, peppers, tomatoes, and shallots into a rough purée, reserving some for garnish.
Add garlic, soaked bread, olive oil, and vinegar to the processor and blend until smooth.
Transfer the mixture to a jug, cover, and chill for at least 20 minutes.
Dice the reserved vegetables and sprinkle them over the soup before serving.