Name: Chilled tomato and pepper soup
Yield: Serves 6
Cuisine: Spain
Ingredients: ½ cucumber, peeled and roughly chopped; 10 plum tomatoes, roughly chopped; ½ garlic clove; ¼ bunch fresh coriander, roughly shredded; ½ bunch fresh basil, roughly shredded, some reserved for garnish; 1½ tablespoons caster sugar; 10 drops Tabasco; 2 tablespoons Worcestershire sauce; 75 ml good quality red wine vinegar; 300 ml tomato juice; a handful of garlic croûtons, to serve; 200 ml extra virgin olive oil, plus an extra 2 tablespoons; 2 red peppers, de-seeded and cut into 2 cm pieces; 1 teaspoon salt; 1 teaspoon cracked black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

This is my version of a classic Spanish gazpacho. It’s best to make this recipe during the summer when peppers and tomatoes are at their best. The components in this soup are raw, so it’s vital that they are ripe and full of flavour. It’s also important to marinate the soup so the ingredients have time to release their flavours.

You should be able to buy garlic croutons in the supermarket. If you can’t find cracked black pepper, use crushed black peppercorns instead.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of