Perfect Gazpacho
From the Cooking It kitchen · 14 May 2020
The perfect Gazpacho
To me this is sunshine in a plate. The amassing flavours of tomatoes, cucumber, peppers and garlic are just perfect for this very Spanish summer dish.100g slightly stale crusty white bread torn roughly and soaked in a cup of cold water, the olive oil and vinegar for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt and pepper to taste
Garnishes – see below
1. Mix the bread mush, diced tomatoes, peppers and cucumber with the crushed garlic in the bowl of a food processor or blender.
2. Blend until smooth, then add the salt and pepper to taste and stir well.
3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled. (Although I have mine without passing through the sieve.
4. Serve with garnishes of your choice: I liked diced black olives, hard-boiled egg and small pieces of cucumber and pepper; many people add spring onion, cubes of Spanish ham and so on.