Chilled Gazpacho Soup

Shopping list

• 1000 grams red tomatoes — very ripe, juicy, roughly chopped

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• 1 medium cucumber — peeled and roughly chopped

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• 1 medium red pepper — deseeded and roughly chopped

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• 1 small shallot — peeled and chopped or half a small red onion

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• 1 to 2 cloves garlic — peeled

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• 3 tablespoons extra virgin olive oil — plus extra to drizzle when serving

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• 2 tablespoons red wine vinegar — or sherry vinegar for an authentic Spanish twist

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• 1 teaspoon sea salt flakes

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• 0.5 teaspoon freshly ground black pepper

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• 1 pinch smoked paprika — optional, to thicken the soup slightly if desired

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• 2 slice day-old crusty white bread — optional, to thicken the soup slightly if desired

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• 1 diced cucumber — to serve

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• 1 finely chopped red pepper — to serve

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• 1 croutons — to serve

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• 1 drizzle extra virgin olive oil — to drizzle when serving

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Step by step

1. 1

   Combine the Vegetables: Place the chopped tomatoes, cucumber, red pepper, shallot (or red onion), and garlic cloves into a large blending jug or food processor.

2. 2

   Add Flavourings: Pour in the extra virgin olive oil and red wine vinegar. Add the sea salt flakes, black pepper, and optional bread or smoked paprika if using.

3. 3

   Blend to Desired Texture: Blitz the mixture until completely smooth and velvety. If you prefer a more traditional, rustic texture, pulse it gently so some tiny fragments remain.

4. 4

   Taste and Adjust: Taste the gazpacho and adjust the seasoning with a little extra salt, pepper, or vinegar if needed to balance the sweetness of the tomatoes.

5. 5

   Chill Thoroughly: Pour the soup into a glass jug or airtight container, cover, and place in the fridge for at least 2 hours until it is ice-cold.

6. 6

   Serve: Ladle the chilled gazpacho into cold bowls or glasses. Top with a scattering of finely diced cucumber and red pepper, a few crunchy croutons, and a final flourish of extra virgin olive oil.