This recipe takes only 15 minutes to prep and is a great way to savour the taste of late summer and use up some old sourdough bread. This soup is best made with fresh end-of-season tomatoes when they are at their peak. We like to make a large batch and freeze it so we can enjoy it year round.
- 1kg (about 5 large) tomatoes
- 250g (about 2 large) red peppers
- 300g (1 large) cucumber
- 50g (1/4) of a large red onion
- 180g (2 or 3 slices) stale sourdough
- 150g (175 ml) extra virgin olive oil
- 20g (2 tbs) sherry vinegar or red wine vinegar
- 7g (1 clove) garlic
- 12g (2 tsp) salt
- Wash all your vegetables and if the cucumbers have a thick skin you can peel them.
- Roughly chop all the vegetables and add them to a large bowl. Don’t worry too much about the size of cuts as everything is going to be blended anyways.
- With your hand or a wooden spoon crush the tomatoes and other ingredients in the bowl.
- Let the mixture marinate for 12-24 hours in covered bowl in the fridge.
- Blend the soup in batches in a high speed blender.
- Strain the soup through a fine mesh strainer using the back of a ladle to push it through the strainer. (Optional but recommended).
- Serve the soup chilled with a splash of olive oil and some toasted bread rubbed with garlic.
- Don’t worry too much about the exact weights they are meant to be a guide.
- This recipe is best if everything is cut up and allowed to marinate overnight but you can do it the same day if you want.
- This soup freezes well.
- Let the soup thaw at room temperature then using a high speed blender or hand blender, blend it to bring it back together.
- If you want to make this gluten free just omit the bread.
- We like to use stale sourdough but any bread will work.
- You can garnish this soup in many ways. Hard boiled egg, diced peppers, and Spanish Jamon are some classics but my favourite is just to use some chopped up peppers, tomatoes and onions with a splash of olive oil.
Keywords: authentic gazpacho