The perfect gazpacho

June 30, 2020
Serves: 3 Cooks In: 20 mins

Method

Place all the ingredients into a blender/food processor and process until smooth. Place the contents into an airtight container, and chill in the fridge for at least 1 hour (ideally overnight).

Serve with cucumber, a drizzle of extra virgin olive oil and toasted rye bread.

Ingredients

  • 1.2 kg fresh tomatoes (I used a 50/50 mix between plum tomatoes and cherry tomatoes, try to find the best quality ones you can)
  • 1 cucumber, roughly chopped
  • 2 garlic cloves, crushed
  • 2 tbsp white onions, chopped
  • 275 ml olive oil
  • 2 tsp caster sugar
  • 4 tbsp red wine vinegar
  • 1 tsp fresh red chilli, chopped
  • 2 tsp sea salt
  • 2 tsp black pepper

To serve: 

  • ¼ cucumber, cubed
  • 1 slice rye bread, halved then quartered into triangles
  • olive oil, drizzled