Gazpacho is one of my all time favourite summer tomato recipes. This one is fresh but also surprisingly rich and creamy. Using local tomatoes is the key and it really makes a difference in the flavour. The addition of bread creates a dynamite texture that could almost be mistaken for cheese (not a bad thing at all) and good quality olive oil bridges all the fresh flavours creating a rich and delicious chilled soup.
8 field tomatoes, cored, peeled* and cut into chunks
1 english cucumber, peeled, seeded and cut into chunks
1 red pepper, cut into chunks
1/4 red onion, cut into chunks
1 clove garlic, peeled and smashed
2 tsp salt
2 – 1/2″ slices white bread
1/2 cup of extra virgin olive oil
2 tbsp red wine vinegar
1 cup ice cold water
Chives and olive oil for garnish
Add the tomatoes, cucumber, red pepper, onion, garlic, salt and bread into a large bowl, toss and let it rest for 10min.
Add the contents of the bowl into a blender. Blend on medium speed while slowly streaming in the olive oil followed by the vinegar. Taste the soup for seasoning and check the consistency. If you want to thin out the soup, blend on low and slowly add as much water as you like to create a desirable consistency.
Chill well before serving. Garnish with chopped fresh chives and a drizzle of olive oil.
*To peel: Remove the core and score an x in the bottom of the tomato. Put a pot of water on to boil, once boiled turn off the heat and add the tomatoes for 1min. Transfer tomatoes to an ice bath for 1min. Remove and peel the skin away.
For a printable version of this recipe click here.
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