- 1 kg tomatoes, skinned*
- 1 red pepper, seeds and pith removed
- 1/2 small English cucumber, seeded and peeled (optional)
- 1 large slice good quality day-old bread, soaked in water, then squeezed to remove excess water
- 2 garlic cloves
- 1 red/green chilli, stalk removed (I also use the seeds, but you can remove these it you prefer)
- 45 ml extra virgin olive oil
- 30 ml apple cider vinegar (or sherry vinegar)
- salt and black pepper
Roughly chop the tomatoes, pepper, cucumber (optional), and bread into large chunks.
Place in a food processor with the garlic, chilli, olive oil and vinegar. Process to a relatively smooth liquid, leaving just enough texture to your liking. I prefer my gazpacho a bit smoother than most people, but it’s up to you!
Season generously with salt and freshly ground black pepper, and add more vinegar or oil if necessary. Transfer to a suitable container for your fridge, then refrigerate for at least 4 hours or preferably overnight. The flavours will develop over time.
Serve ice cold, with an extra garnish of chopped tomato, peppers or cucumber and a swirl of extra virgin olive oil.
The gazpacho in the photograph was made without cucumber. I sometimes add it, and sometimes don’t. The cucumber gives a great lightness to the soup, but if you prefer a deeper red colour, just leave it out.
*To skin your tomatoes, use a sharp small knife to cut a shallow “x” on the bottom of each tomato. Heat a large pot of water to boiling point, then drop the whole tomatoes into the boiling water for about 30 seconds to 1 minute. Quickly remove the tomatoes with a slotted spoon and drop them into ice cold water. Now peel off the skins (they should come off easily) and set aside.