Gazpacho

Name: Gazpacho
Yield: Serves 4 as a Starter
Ingredients: 6 tomatoes (about 450 g), roughly chopped; 1 red pepper, halved, cored and deseeded; 250-300 ml tomato juice; 4 basil sprigs, leaves picked; 3 black peppercorns; olive oil, to drizzle; ½ small yellow pepper, cored and deseeded; 1 thyme sprig, leaves picked; 1 garlic clove, peeled and chopped; sea salt; ¼ cucumber; 1 bay leaf; 12 cherry tomatoes, halved; 2 tsp balsamic vinegar, or to taste; 2 slices of white bread, crusts removed; 6-8 radishes

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THE SUCCESS OF THIS SOUP DEPENDS ON MARINATING THE TOMATOES LONG ENOUGH TO MARRY THE FLAVOURS. YOU CAN SERVE IT SEVERAL DAYS LATER - IT JUST GETS BETTER AND BETTER. FANCY A WARM SOUP? THEN HEAT THE GAZPACHO AND GARNISH WITH CROÛTONS, BASIL LEAVES AND A SWIRL OF OLIVE OIL.

Ingredients

6 tomatoes (about 450 g), roughly chopped
3 black peppercorns
250-300

Starter
Vegan

Method

Mix the chopped tomatoes, peppercorns, 250ml tomato juice and about half of the basil leaves together in a large bowl. Cover and chill.
Cut the sweet peppers roughly into julienne strips. Heat a drizzle of olive oil in a large frying pan over a medium-low heat. Toss in the peppers along with the garlic, thyme, bay leaf, remaining basil and a few pinches of salt