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
20g bread, stale bread is fine too
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