Tomato Gazpacho

Summer gazpacho is a family favourite: just weigh all the ingredients into a bowl and blend until smooth, then chill for 4 hours. It is cool and refreshing and is great in a thermos for picnics.

You want to use the best tomatoes you can find, the more flavour they have the better this simple classic will taste. I also recommended making the gazpacho ahead, it needs to sit and chill for the flavours to really develop.

 

recipe makes enough for 2 adults, or 4 smaller portions

(this is not suitable for babies)

  • 500g ripened vine tomatoes

  • 25g extra virgin olive oil

  • 20g red white wine vinegar

  • 25g green pepper

  • 20g onion, peeled

  • 1/2 garlic clove, peeled

  • 100g water

  • 20g bread, stale bread is fine too

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Weigh all ingredients for this recipe into a bowl. Blend together all the ingredients, for 3-4 minutes at full speed; the end result should be smooth and creamy. blend for a further 2 minutes if needed. Chill for at least 4 hours, in a china bowl. Stir well before serving: you can add more water, if too thick

Serve chilled with finely chopped cucumber, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil

 
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