Gazpacho with crusty bread
Chilled Spanish tomato, pepper and cucumber soup. No cooking, very refreshing.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Tomatoes750 g
- Cucumber1 cucumber
- Peppers1 pepper
- Garlic3 cloves
- Brown onions50 g
- Sliced wholemeal bread400 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Blender or stick blenderFind one on Amazon
- Roughly chop the tomatoes, most of the cucumber, the pepper, the onion and the garlic. Keep a little cucumber back for the top.750 g tomatoes1 cucumber1 pepper3 cloves garlic50 g brown onions
- Tear up one slice of bread and put it in a blender with the vegetables, 3 tablespoons of oil and a good pinch of salt. Blend until smooth. Chill in the fridge for at least 30 minutes.400 g sliced wholemeal bread
- Finely dice the cucumber you kept back. Serve the soup cold, topped with the cucumber, with the rest of the bread alongside.
Make it the day before. The flavours get better overnight in the fridge.
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