Gazpacho

all details

The key to a really good gazpacho is burstingly ripe tomatoes, a good-quality sherry vinegar, extra-virgin olive oil and a decent amount of salt.

Gazpacho
Photo: Marina Oliphant

Ingredients

  • 1 kg ripe tomatoes
  • 100g stale bread, crust removed and soaked in water
  • 1/2 a continental cucumber
  • 1 small or 1/2 a red capsicum
  • 1 clove garlic
  • 1/2 a chilli
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp sherry vinegar
  • Salt and pepper
  • Tabasco sauce to taste (optional)

Method

To peel tomatoes, score the bottoms and blanch them in a pot of boiling water for 30 seconds, then refresh in cold water. Peel off the skin and discard. Roughly chop tomatoes.

Squeeze water from bread. Place cucumber, capsicum, garlic, chilli and bread in a processor and blend until smooth. Add olive oil, sherry vinegar, salt, pepper and Tabasco to taste then refrigerate until chilled.

To serve 

Serve with grilled bread and drizzle with extra-virgin olive oil.

This recipes is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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  • Cuisine - Spanish

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