Gazpacho

Name: Gazpacho
Yield: 8 small serves
Cuisine: British
Ingredients: 1 kg ripe Roma (plum) tomatoes - peeled and chopped; 1 cucumber - peeled and chopped; 1 red capsicum - chopped; 1 green capsicum - chopped; 2 cloves garlic - peeled and crushed; 2 spring onions - finely sliced; 75 g stale crusty white bread - chopped; 2 tablespoons apple cider vinegar; 2 tablespoons extra virgin olive oil (plus more to taste); Salt and pepper

Tiffany Dawson @tizzle_mcbizzle

Bristol, UK

I made this as a Christmas lunch starter (hence the festive garnish) as it’s so hot in Australia during this time!

This Spanish soup is served cold and is a perfect summer appetiser. The cucumber gives the soup a refreshing quality.

I initially made this without peeling the tomatoes however after I whizzed it up, I could definitely feel the bits of skin through the soup. I ended up putting it through a sieve so I could achieve a super smooth consistency. I recommend peeling the tomatoes and taking off the little woody cores first.

This recipe is enough to fill 8 small wine glasses (only 4 servings shown in the final photo)

Suitable for #vegetarian and #vegan diets.

I made this as a Christmas lunch starter (hence the festive garnish) as it’s so hot in Australia during this time!

This Spanish soup is served cold and is a perfect summer appetiser. The cucumber gives the soup a refreshing quality.

This recipe is enough to fill 8 small wine glasses (only 4 servings shown in the final photo)

Suitable for #vegetarian and #vegan diets.

Tiffany Dawson @tizzle_mcbizzle

Bristol, UK

I made this as a Christmas lunch starter (hence the festive garnish) as it’s so hot in Australia during this time!

This Spanish soup is served cold and is a perfect summer appetiser. The cucumber gives the soup a refreshing quality.

This recipe is enough to fill 8 small wine glasses (only 4 servings shown in the final photo)

Suitable for #vegetarian and #vegan diets.

I made this as a Christmas lunch starter (hence the festive garnish) as it’s so hot in Australia during this time!

This Spanish soup is served cold and is a perfect summer appetiser. The cucumber gives the soup a refreshing quality.

This recipe is enough to fill 8 small wine glasses (only 4 servings shown in the final photo)

Suitable for #vegetarian and #vegan diets.

Saved

Ingredients

8 small serves

1 kgripe Roma (plum) tomatoes - peeled and chopped
1cucumber - peeled and chopped
1red capsicum - chopped
1green capsicum - chopped
2 clovesgarlic - peeled and crushed
2spring onions - finely sliced
75 gstale crusty white bread - chopped
2 tablespoonsapple cider vinegar
2 tablespoonsextra virgin olive oil (plus more to taste)
Salt and pepper

Saved

Steps

1

Add all vegetables in a large bowl.
2

Add bread, vinegar and olive oil to the bowl. Season generously with salt and pepper.
3

Mix with your hands and squeeze everything together. Leave to stand and marinade for a couple of hours or overnight. The mixture will begin to look more juicy.
4

Put the mixture into a blender and blend until super smooth. At this stage you can store in the fridge for up to 3 days before serving.
5

Make sure to taste before serving as the flavour can change after a couple of days. It may need more seasoning or vinegar. If the soup is too thick, mix through a few extra glugs of olive oil. Serve chilled and get creative with garnishing!