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Next level gazpacho

Next level gazpacho in 2 bowls

Next level gazpacho

Name: Next level gazpacho
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1kg ripe tomatoes on the vine, roughly chopped; 2 tbsp olive oil; 2 small slices of slightly stale white sourdough; 1 ripe red pepper; ½ cucumber peeled and finely chopped, plus extra to serve (optional); 2-3 tbsp sherry vinegar; 2 garlic cloves crushed; 75ml extra virgin olive oil plus extra to serve; basil leaves to serve (optional)

José Pizarro

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Serves 4

Easy

Prep: 30 mins

Cook: 5 mins - 10 mins

plus 2 hrs standing and 4 hrs chilling

A star rating of 4 out of 5.5 ratingsRate

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Make the very finest version of this cooling Spanish soup for refreshment on a hot day. It's the perfect starter in a summer menu, or easy lunch

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg ripe tomatoes

on the vine, roughly chopped
2 tbsp olive oil
2 small slices of slightly stale white sourdough
1 ripe red pepper
½ cucumber

peeled and finely chopped, plus extra to serve (optional)
2-3 tbsp sherry vinegar
2 garlic cloves

crushed
75ml extra virgin olive oil

plus extra to serve
basil leaves

to serve (optional)

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Nutrition: Per serving

kcal337
fat25g
saturates4g
carbs20g
sugars10g
fibre5g
protein4g
salt0.2g

Method

step 1

Put the chopped tomatoes in a large bowl and set aside. Heat the olive oil in a frying pan over a medium heat and fry the sourdough until golden, about 2-3 mins on each side, then tear into rough pieces and add to the bowl with the tomatoes.
step 2

Hold the pepper over the flame of the hob using tongs until blackened, 5-10 mins. Turn regularly to ensure the pepper is evenly charred. (Or, do this using a kitchen blowtorch, or blacken under a hot grill.) Transfer the pepper to a food bag, seal and leave to steam for 10 mins. The pepper will have softened. Peel off the skin and discard it with the seeds. Tear the flesh into pieces and add to the tomatoes and bread along with the chopped cucumber, a pinch of sea salt, 2 tbsp of the vinegar and the garlic. Leave for 2 hrs at room temperature for the tomatoes to macerate slightly.
step 3

Pass through a coarse sieve into a jug or bowl. Season to taste, adding more vinegar if needed. Whisk in the extra virgin olive oil, then chill for at least 4 hrs, or ideally overnight. Will keep chilled for three days.
step 4

Serve finished with a grinding of black pepper, a drizzle of extra virgin olive oil, a little more chopped cucumber and some basil leaves, if you like.

Recipe from Good Food magazine, August 2023

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A star rating of 4 out of 5.5 ratings

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