Gazpacho

Ingredients

• Ripe tomatoes 1kg
• Cucumber 1 medium
• Red bell pepper 1
• Red onion 1/2
• Garlic cloves 2
• Stale bread 1 thick slice
• Extra virgin olive oil 100ml
• Sherry vinegar 30ml
• Cold water 200-300ml
• Sea salt to taste
• Freshly ground black pepper to taste

Method

1. Roughly chop the tomatoes, cucumber (peeled and deseeded), red bell pepper (deseeded), and red onion. Peel the garlic cloves.
2. Soak the stale bread in water for 5 minutes, then squeeze out excess water.
3. Combine the chopped vegetables, garlic, soaked bread, olive oil, and sherry vinegar in a large bowl.
4. Transfer the mixture to a blender or food processor. Blend until smooth. You may need to do this in batches.
5. Gradually add cold water while blending until you achieve your desired consistency. Start with 200ml and add more if needed.
6. Season generously with sea salt and freshly ground black pepper. Taste and adjust the seasoning as required.
7. Pour the gazpacho into a jug or bowl, cover, and chill in the refrigerator for at least 2 hours to allow the flavours to meld and the soup to become thoroughly cold.