Quick gazpacho

Name: Quick gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500–600g Tomatoes (or Passata); 1 medium Cucumber (~200–250g); 1 Red Pepper; 1 small Red Chilli (to taste); 1 clove Garlic (peeled, crushed); 40–60ml Olive Oil; 1–2 teaspoons Sherry Vinegar; Juice of 1/2 Lime; 30–50g White Bread (crust removed); Salt to taste

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Serves 4 197 kcal per serving Prep 15 min

Ingredients

500–600g Tomatoes (or Passata)
1 medium Cucumber (~200–250g)
1 Red Pepper
1 small Red Chilli (to taste)
1 clove Garlic (peeled, crushed)
40–60ml Olive Oil
1–2 teaspoons Sherry Vinegar
Juice of 1/2 Lime
30–50g White Bread (crust removed)
Salt to taste

Instructions

Roughly chop the tomatoes (or passata), cucumber, red pepper and chilli. Place them in a blender with the crushed garlic, sherry vinegar, lime juice and soaked white bread.
Blend until smooth, then gradually add the olive oil while blending to create a light emulsion.
Season with salt to taste, adjust acidity if needed, and chill briefly or serve immediately.

Tips

Use very ripe tomatoes for the best flavor; if they aren’t perfect, add a teaspoon of tomato paste for depth.
Add a piece of stale white bread to the blender to give the soup its traditional creamy, thick body without dairy.
Chill for at least an hour before serving; gazpacho is only at its best when ice-cold.

Variations

Watermelon Gazpacho: Replace half the tomatoes with watermelon for a sweeter, refreshing summer twist.
Green Gazpacho: Use green tomatoes, cucumbers, and plenty of fresh herbs like basil and mint.

Storage

Store in a sealed pitcher in the fridge for up to 3 days. Give it a good stir or shake before serving as it may settle.

Serving Suggestions

Garnish with finely diced cucumber, bell pepper, and a drizzle of high-quality olive oil.
Serve in small glasses as a refreshing appetizer at a summer party.