Chilled Tomato Gazpacho
Summer in a glass, and the only recipe here where the cooker stays off entirely. Ripe tomatoes, bread, oil and enough sherry vinegar to make you sit up straight.
- Total time
- 12 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Soak the bread in cold water for 2 minutes, then squeeze it dry and drop it into a blender.
Add the tomatoes, cucumber, pepper, garlic, salt and vinegar and blend on high for 90 seconds until completely smooth.
With the motor running, pour in the olive oil in a slow stream so the soup emulsifies and turns a pale coral colour.
Add the ice cubes and blend 30 seconds more to chill it down fast.
Push it through a sieve for a silky finish, then taste and adjust with salt and vinegar; cold food always needs more of both than you expect.
Serve in glasses or bowls with a final drizzle of oil and a few diced cucumber pieces on top.
Read all that and thought “absolutely not”?
Completely fair. Chilled Tomato Gazpacho is sitting in the Spanish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Spanish kitchen
Small plates, long evenings, olive oil everywhere.