© J Sainsbury plc 2020
The ultimate gazpacho
Cool down with the ultimate gazpacho soup recipe this summer. Blend together juicy vine-ripened tomatoes, red and green peppers, cooling cucumber, crusty white bread and a drizzle of sherry vinegar for a fuss-free weeknight dinner or a delicious starter. It can even be made a day ahead to save time and help the flavours develop
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Ready in 15 minutes, plus chilling
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Cooking time 0 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 red pepper, diced
- 1 green pepper, diced
- 1 medium cucumber, diced
- 2 x 440g jubilee vine tomatoes, diced
- 100g slightly stale crusty white bread, torn into small pieces
- 2 cloves garlic, crushed
- 125ml extra virgin olive oil
- 2 tbsp sherry vinegar
- 7g mint leaves, finely shredded, to serve
Method
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1
Set aside 1 tbsp each of the diced red pepper and cucumber for garnish. Place the remaining peppers and cucumber with the tomatoes, bread, garlic, almost all of the oil and some seasoning in a liquidiser and blend until completely smooth. Add the vinegar and season to taste.
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2
Pass the mixture through a fine sieve and refrigerate until well chilled. Divide between 4 bowls and top with the remaining vegetable garnishes and mint. Serve drizzled with the remaining extra virgin olive oil.
