Ingredients | Serves 2 or 4 as a Starter

8 ripe medium tomatoes (good quality), quartered 

½ cucumber, peeled and roughly chopped, save other half for topping

¾ white onion (save ¼ for topping)

1 garlic, halved and core removed 

1 romano red pepper, core removed, deseeded and roughly chopped 

Generous pinch salt 

1 tbsp sherry vinegar (or red wine vinegar)

½ slice frozen stale bread (I used frozen) 

¼ cup very good quality extra virgin olive oil 

Topping, cubed cucumber, onion, romano pepper, and good quality extra virgin olive oil

Method

1. Wash veggies and roughly chop. Add the tomatoes, cucumber, onion and red pepper to the blender. 

2. Blend the vegetables at a high speed until it is completely pureed.

3. Add the salt and vinegar and pulse. Add in chunks of bread and blend. Once the bread is incorporated, continue to blend on a low speed and pour in the olive oil. 

4. Once completely smooth, taste and adjust seasoning. 

5. Sieving the gazpacho is optional but if you like a smooth consistency: place a sieve over a large bowl and pour in the gazpacho. Use a spoon to push the gazpacho through the sieve. You may need to do this in 2 batches. You can reserve the bits left in the sieve and spread them on some toast topped with olive oil (a bit like pan con tomate). Scrape the bottom of the sieve into the gazpacho and then place in the fridge until very cold. Serve in bowls with chosen toppings and another drizzle of olive oil.