I love making this simple classic recipe especially in the summer. It’s easy to prepare and makes a really good introduction to a meal or picnic.
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
AuthorRoving Sommelier
Ingredients
1cucumberpeeled
7large ripe tomatoes
Half an onion
Half a green pepper
Half a red pepper
1garlic clove
150mlgood extra virgin olive oil
2-3tablespoonsSherry vinegarif you can’t get hold of it, then use red wine vinegar instead
1-2slicesof two days old bread
Pinchof sea salt
Pinchof black pepper
Pinchof smoked paprika
Instructions
Cut the vegetables into chunks and put them in a blender. Add half a glass of cold water and blend all the ingredients together. Season with the sea salt, pepper and paprika and add the vinegar, olive oil and bread and blend again for around 2-3 minutes. The oil will emulsify and the bread will add a nice smooth texture to the soup. If it’s too thick, then add some more cold water to dilute.
Pass through a sieve and check the seasoning. Place gazpacho in the fridge to cool for around one hour. Add ice cubes and cut up pieces of pepper and cucumber before serving in glasses or small bowls.
Recipe Notes
Reserve de Gassac Rosé
Drink suggestion: 2015 Reserve de Gassac Rosé, Famille Guibert, Herault, South of France.