PersonalPoints™ per serving
Who said soups should be saved for winter? This simple, refreshing, chilled Spanish classic is perfect on a hot day
1000 g, chopped
1 medium, chopped
1 small, chopped
2 individual, peeled
80 g, GLUTEN FREE
Vinegar, All Types
- In a food processor, blitz the tomatoes, pepper, onion and garlic until smooth. Roughly chop one and half cucumbers, then add to the food processor and blitz until smooth.
- Strain the mixture over a large bowl, pressing with the back of a spoon to extract as much liquid as you can. Discard the solid remains.
- wipe the food processor clean. Return the tomato mixture, add the bread and vinegar and blitz until combined. Chill in the fridge for at least an hour.
- Roughly chop the remaining cucumber. Stir the gazpacho if it has separated, divide between bowls and season to taste. Serve topped with cucumber, drizzled with olive oil and seasoned with black pepper.
Use perfectly ripe tomatoes for this. If possible, buy them a few days in advance and allow them to ripen at room temperature.