Sun-Ripe Tomato Gazpacho with Sherry Vinegar and Basil Oil

⏱ 25 min · Serves 4

A silky, ice-cold Spanish classic that tastes like summer in a glass. Ripe tomatoes, cucumber and pepper are blitzed with day-old bread for body, then rounded out with good olive oil and a sharp splash of sherry vinegar. Make it in ten minutes, chill it hard, and serve with a swirl of bright basil oil.

Per serving: 390 kcal · 4.5g protein · 20.0g carbs · 34.0g fat

Ingredients

• 1 kg very ripe tomatoes, cored and roughly chopped
• 1 small cucumber (about 200g), peeled and chopped
• 1 red romano or bell pepper, deseeded and chopped
• 1 small garlic clove, peeled
• 60g day-old crusty white bread, crusts removed, torn
• 100 ml extra virgin olive oil, plus extra to serve
• 2 tbsp sherry vinegar, plus more to taste
• 1 tsp fine sea salt, plus more to taste
• 1/4 tsp caster sugar (optional, if tomatoes are tart)
• Ice-cold water, to loosen (up to 100 ml)
• 20g fresh basil leaves
• 3 tbsp extra virgin olive oil (for the basil oil)
• Pinch of salt (for the basil oil)
• To serve: finely diced cucumber, pepper and a few croutons

Method

1. Put the torn bread in a bowl with the sherry vinegar and 3 tbsp water; leave to soften for 5 minutes.
2. Tip the tomatoes, cucumber, pepper, garlic, soaked bread, salt and sugar (if using) into a blender. Blitz on high for a full 2 minutes until completely smooth — patience here is what makes it velvety.
3. With the blender running on low, pour in the 100 ml olive oil in a steady stream. The soup will lighten in colour and thicken slightly, like a loose emulsion.
4. For an ultra-silky texture, pass through a fine sieve, pushing with a ladle; skip this for a more rustic soup. Loosen with ice-cold water until it pours like single cream.
5. Taste and adjust: it should be brightly acidic and well salted. Add more vinegar or salt as needed, remembering flavours dull when cold. Chill for at least 2 hours, or 20 minutes in the freezer if you're in a hurry.
6. Make the basil oil: blanch the basil in boiling water for 10 seconds, drop into iced water, squeeze dry, then blend with the 3 tbsp olive oil and a pinch of salt until vivid green.
7. Serve in chilled bowls or glasses, drizzled with basil oil and topped with diced cucumber, pepper and croutons.