Tomato gazpacho

Serve chilled and garnished with chopped red pepper and cucumber.
recipe, tomato, summer,starter

Recipe from: 13 November 2015
Preparation time: 20min + Standing time


  • 6
    ripe tomatoes, peeled
  • 100
    ciabatta, crusts removed
  • 1
    tomato juice
  • 1/2
    red repper, seeds and white pith removed (keep the other half for garnish)
  • 2
    garlic, crushed
  • 100
    extra-virgin olive oil
  • 2
    red wine vinegar
  • sea salt flakes and freshly ground black pepper
  • 1/2
    red pepper, seeds and white pith removed, chopped
  • 1/2
    chopped cucumber
Servings: Change Serving


Soak the ciabatta in the tomato juice until softened. Add to a food processor along with the tomatoes, red pepper and garlic and blend until smooth.

While the food processor is running, add the oil in a steady stream, then add the vinegar. Season to taste.

Refrigerate for one hour, then stir through one cup of ice water if it needs to be thinned out.

Serve chilled and garnished with chopped red pepper and cucumber.

Words and image:Fairlady

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Read more on: recipe  |  summer  |  starter  |  tomato

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