Recipe Index

Ingredients

• 2 lb ripe tomatoes ((~7), cut into 8 wedges, core removed)
• 1 cucumber (7¾ in/8" long) (, peeled and diced into ½ in / 1/2" cubes)
• 1 red capsicum/bell pepper (, cut into 1/2" cubes)
• 2 garlic cloves (, chopped)
• 1/4 cup red onion (, finely diced (Note 1))
• 1/4 cup extra virgin olive oil (, + extra for serving)
• 1 1/2 tbsp sherry vinegar ((sub white wine or champagne vinegar))
• 3/4 tsp cooking/kosher salt
• 1/2 tsp black pepper
• Crusty bread
• Cucumber (, cut into small cubes (optional))

Method

1. Core the ripe tomatoes and cut them into wedges, peel and dice the cucumber and cut the red capsicum into small cubes.
2. Combine the tomatoes, cucumber, capsicum, chopped garlic, finely diced red onion, olive oil, sherry vinegar, salt and black pepper in a large bowl and toss everything together.
3. Cover the bowl and leave the vegetables to marinate for at least 3 hours, or 12 to 24 hours if you can, so the tomatoes release their juice into the oil and vinegar.
4. Transfer the whole mixture, juices included, to a blender and blend on high until the gazpacho is smooth.
5. For a completely smooth result, pass the blended soup through a fine mesh strainer and discard the solids left behind.
6. Pour the gazpacho into a bowl and rest it for 15 minutes so the bubbles settle, then stir it and ladle it into serving bowls.
7. Top each bowl with small cubes of cucumber and a swish of olive oil, and serve the crusty bread alongside for dunking.

Prep: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data