Nigel Slater's gazpacho
This simple, refreshing, chilled Spanish soup is perfect on a hot day. Crumbled boiled egg makes a tasty garnish.
Ingredients
- Sherry vinegar30 ml
Instructions
4 steps- 1
Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish.
- 2
Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired.
- 3
Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.
- 4
Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes