Born in the sun-soaked fields of Andalusia, this gazpacho is a chilled Spanish classic. Bursting with ripe tomatoes, crisp vegetables, and a drizzle of olive oil, it’s a centuries-old recipe made for hot summer days.
- 5 large, ripe tomatoes, quartered
- ½ cucumber, diced
- ½ small red onion, diced
- 2 garlic cloves, peeled
- 1 red pepper, stem and seeds removed, diced
- 30g stale white bread, with crusts removed and torn into pieces
- 2 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
- 1 teaspoon salt
- Freshly ground black pepper
Step 1. Combine the tomatoes, cucumber, onion, garlic, pepper, bread, vinegar, olive oil, and salt in a blender or a food processor. Purée until the mixture is smooth.
Step 2. If the mix seems a little thick add a tablespoon of cold water at a time until you get to the desired consistency. Taste and adjust seasoning, as necessary.
Step 3. Transfer to a large bowl or jar and cover, and chill in the refrigerator until ready to serve.
Recipe by Marc Williams, Cookery School Director at The Grand, York
