Summer has to be my favourite time of the year! I absolutely love feeling the sun on my skin and being able to dine outside.
I also have a deep love for tomatoes; I eat them as a snack, main, drink, raw, cooked, fresh or tinned. So what’s better than bringing the two together?
I like making this gazpacho on especially hot days when I can’t really bare the thought of turning on my stove or oven. With minimum prep time this is also a good go-to for lazy days!
I paired it with barley rusks and it was a perfect match!
A refreshing and quick soup, perfect on a warm sunny day!
| Prep Time | 15 minutes |
| Servings |
servings
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Ingredients
- 600 g Tomatoes
- 1/2 Red bell pepper
- 1/2 Cucumber peeled
- 1 clove Garlic
- 1 clove Smoked garlic (optional)
- 1 Green chili
- 4 slices Bread soaked and drained
- 1/4 cup Extra virgin olive oil
- Salt and Pepper to taste
- Paprika to adjust colour
Ingredients
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Instructions
- Place the bread slices in water and let them soak while you prepare the vegetables.
- Chop your vegetables in big chunks and add to the blender.
- Squeeze the soaked bread so that no water remains, add to the blender along with the olive oil.
- Blend until the gazpacho has reached a creamy consistency.
- Serve chilled and enjoy!
Recipe Notes
Jo's Tips
- For best results use ripe tomatoes
- This recipe is a great way to use up old bread
- You can make it gluten free by using gluten free bread or soaked cashew nuts
- You can also use paprika extract to adjust the colour. The more ripe your tomatoes are, the less colour extract you'll need
- If the gazpacho warms up while blending, you can serve it with a few ice cubes to chill it quickly
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